Typically, it was an 11 to 4 steck. I would cook, at my convenience, a case of pork butt at home on my smoker, pull, vacuum seal in 5 pound bags and freeze. Day prior to event, pull necessary amount from freezer and place in refer. Day of event, prior to leaving home would place 1 bag in a pot of boiling water and transport in cooler. At event, place in 1/2 pan with apple juice, place on smoker while setting up and then place in a buffet server to keep hot. Additional protein, as needed would use a propane burner and boiling water or just place in pan and place on smoker. Depended on actual needs.
Used 10 to 15 pounds per activation day.
Case of pork butt is 65 to 70 pounds with a yield of 35 to 40 pounds.
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and im curious how you circumvented the Health Dept rules while doing this? You were serving BBQ to the public at these events correct?