Even though I've been grilling and smoking for a long time I've never really cooked for a group of any size other than flipping burgers at a friend's party, but tomorrow this changes. My daughter asked me to cook for her baby shower so I have 20 lbs. of pork butt and 15 lbs. of very thin sirloin tip steaks sitting in the fridge; we're planning on pulled pork and steak sandwiches. Truthfully I don't think it'll be too difficult as there are 4 butts and I think I can fit them on the top rack of the 18" WSM, and I'll just grill the steaks and slice them to fit the rolls before putting them in an au jus bath.
I'll grill the steaks tomorrow morning (the shower's at 11am) but right now I'm not sure if I want to start the butts around 4:30 this afternoon or maybe wait until 9pm or so and let them smoke overnight. If they finish early they'll get the foil-towel-cooler treatment for awhile before I pull the meat and put it into a Nesco roaster for serving.