Big Smoke and Food Handling Question

Was it at or below room temperature when you vacuumed it? If it was cooled well it might hold till Thursday. 4 days.

But for me.... That's 4 days and two to long for me. I'd freeze it NOW. Thaw it on the day of. Heat in hot water in the vac bag, but then I've never had that much meat to do all at once either.

You might get more time but I would not take the chance when feeding others. Just my .02

Length of time in foodsaver bags isn't much of a concern, seriously. What I am concerned about is packaging four butts in two bags! That's a lot of meat in one package, and it would take a very long time for the meat in the middle of the package to cool down to below 40 degrees. If all that meat was still hot when it went in the fridge that's more trouble. You have 4 hours in the 'danger zone' to play with, but this includes prep time (trim & rub), and time during reheat before the meat reaches serving temp. Please make sure you re-heat very well.