Norco, did 4 cases of butts last week.
Ran them to 180 and foiled, coolered and transported to a commercial refridgerator.
Next moring we put them in giant or comercial roasting pans and into ovens at 350 and it took almost 7hours to reheat these butts to 200 for pulling.
That was 5 butts per pan per oven.
I wished I had ran them to 200 when smoking but we got into a time crunch.
If I had ran them to 200 before coolers and delivered to destination or reheat time would have been abt 2-3 hrs less in the commercial ovens.
Im guessing a pound raw weight per guest depending on sides, and dont forget the cooks.
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Last edited by bbqbull; 09-14-2008 at 01:38 PM..
Reason: sp
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