Company Party

[Daranator]

I have a 4-rack smoker and brought ribs into work one day.  The aroma preheating in the microwave got a lot of attention.  Beingthe braggert that I am I explained how cool my smoker was.  Now I have been asked to provide dinner for 20 people at our company party.  It will be an outdooor event and I want something that is foolproof.  Condidering pork butts or maybe a brisket or a combination.  I could use ideas or suggestions from someone with experience in feeding the masses.

[FLBentRider]

For that many people, I would do a full load (4) pork butt (boston butt) (s)

Timing can be a pain, since when I do them often 1 will be done hours before the others.

Therefore I would probably cook it all a day ahead and reheat in crock pots.

As far as a recipe, there are several to choose from.

I prefer Alton Browns rub recipe - I brine them first, then put the rub on, then 4 hours of Hickory smoke @ 200F and then into a 200F oven until the Internal Temperature is 190F, then 2 hours(at least) FTC.

Pull and eat.

Doing it for the next day, I would _not_ shread it beforehand. I would just de-bone and de-fat, then bag it up and refrigerate.

Re-heat and serve with sauce on the side.