Need advice for a Boy Scout cook

Hi Brethren,

I've volunteered to cook pulled pork for a troop reunion. The estimate is 113 people, 125 to be safe. Meal to be served at 5pm next Sunday. This is my largest cook to date where I've been in charge of all the details, so I could use some advice.

Other people will be bringing corn on the cob, ramen noodle coleslaw, watermelon, and dutch oven peach cobbler for desert.

I don't have freezer space for that much pork so I'm going to bring it hot out of the smokers to church where it will be pulled by a team of volunteers.

Right now I'm thinking 10 butts, and because I don't want to be late I'm going to give myself 15 hours of cook time. That means starting the fires at around 12:30am and loading the pork into them at 2am. If they come off early they will be double wrapped and put into pre-heated coolers wrapped in towels.

The smokers are one UDS and two 18.5" wsm's.

I will bring sauce on the side and buns. How many buns would you bring for that much pork? How much sauce? Any other advice?

Thanks in advance. :smile:

Hi Tom,

Thanks much for the offer. I had considered asking you in the beginning, then an 18.5 WSM popped up on CL and I jumped on it. If I don't use it, my wife will kill me. :tongue:

Gah, sorry to be the guy who abandons his thread. I was travelling last week.

Ok, the cook starts Saturday around 1am after feedback. I've got 16 butts on reserve at the local market, they sell the nice 2 butt cryo's and have them on sale this weekend for $1.99. I'll keep you updated!