Thanks for all of the help - everything turned out great!
i cooked the four butts and twelve racks of ribs a week in advance, then vac-sealed and froze them. Moved the ribs from the freezer to the fridge on Friday (a day before the reunion).
Saturday morning I fired up the WSM and put the 10# brisket flat on for a high heat cook. Then I rinsed off the brining half chickens, and set up the three Weber kettles for hot, indirect cooks.
I divided the 12 packets of frozen pulled pork into two stockpots, filled them the rest of the way with water and heated them on the stovetop.
When the pork was done I opened a bag at a time, "fluffed it" as I spitzed it with apple cider vinegar and sprinkled it with rub, then put it into a large aluminum serving pan. I filled two of those with the pork, then covered with foil and put them into the oven to stay warm.
Then I emptied the kettles one at a time and cut up the cooked chickens (eight of them!) and ended up with six half size aluminum serving dishes, three each of white and dark meat.
I sent my brother on ahead to the park where the reunion was held, which is about a 5-10 minute drive from my house, with two chimneys and a bag of competition "K" so that he could get them started on a grill that's built into the pavillion we rented.
Took the brisket off and gave it twenty minutes rest in it's foilt tent while I finished cutting up the bird.
Sliced the brisket, put all of the meat into a towel lined cooler then was off to the park. The coals were ready to dump from the chimneys when I got there, so I immediately put the ribs on and started warming them and twenty minutes later lunch was served!
Chad was pretty spot on with his prediction, almost all of the ribs and brisket were gone, but there was a good amount of chicken and pulled pork leftover.
It was apretty hectic morning, but totally worth it to hear all of the compliments, and so much better than ordering takeout from a local mass produced food joint!
Steve - Currently cooking on:
Weber 22.5" Kettle (2X)