I need some input guys. I will also search the sight where I am sure I will find much info. (I love this sight) I have the opportunity to cook for 75 in November. All they want me to supply is pulled pork, Kerri's Beans, and the sauce. They have already tasted all three. We are good to go there. I have been cooking out of twin UDS's and Texas Longhorn 16" offset so far. I have a medium spicewine on order that should be here around the first of October that I am really excited about. If those of you with experience in cooking for this many people could give me some direction in the amount of Butts etc I would appreciate it as well as any other tips that may help. Like I said before I will spend time looking around here for info as well. Thanks!
