I pull, lightly sauce each butt, 1 butt per half tin works perfect approx 5 lb each. Roll tin in saran / plasti wrap then cover top with tin foil, goes in freezer if more than 5 days out. Thaw in fridge the day before and then go back into smoker or oven, never break the seal of plastic and the foil protects the top. I do 20 to 40 butts for big events. If only need to have less than 20 butts, then I do day of.
Put in smoker or oven till internal of 145 to 160, try to keep oven temp under 275
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