I have done this for 140 people on 3 occasions. Two of us split up around 100 lb of raw meat prior. One person cooked 5 and the other cooked 8 butts. Cooking it the day before and pulling it after the cook. Each pulled butt was placed in a foil pan with the foil lids.
We added 1/4 cup apple juice to each pan and reheated it the morning before the lunch serving.
Issues with this approach:
Do you have an extra fridge which is large enough to cool the quantity of meat ?
How do fit all the meat in an oven to reheat? I barely fit all of mine in the oven after removing some of the racks.
Keeping it warm until serving. We both have numerous large ice chests.
We also had a large gas grill at the serving site for continuing to keep it warm.
Test fit all of the foil pans in the oven and the ice chests before you start.
Smokemaster Offset*'70 Hasty Bake*WSM 18.5*'00 Plum SSP*'69 Cado*'90 Red MT*'73 WSJ*Imperial Kamado