100 x 4 Oz = 400 Oz or 25 lbs cooked meat, roughly 50 lbs uncooked meat.
100 x 5.33 = 533 Oz or 33.33 lbs cooked meat, roughly 67 lbs uncooked meat.
So assuming all butts weigh 8 lbs, then somewhere between 7 and 9 butts will put you in the ball park.
If it is two days or less then vacpaced and refrigerated, if more than that I'd freeze it, the same if you go with foil pans full of meat.
If you vacpac it, then simmer not boil to re-heat, if you go with foil pans, cover them with a foil lid and re-heat with a little Apple Juice at 250 for an hour to an hour and a half.
The main things to remember about the whole process is to minimize the time in the 40 - 140 danger zone, as you pull the pork, spread it out in as thin a layer as you can to allow it to cool as rapidly as possible to 70 F or below, the thinner you layer it the quicker it cools, you can even bag it thinly and put it on ice in a cooler.
Once below 70 F you can either bag into larger bags or put into foil pans and then get it down below 40 F as soon as you can, to give you the best practice for extending it's life by minimizing the time in the danger zone.
If you want to speed things up, give the butts 4 or 5 hours of smoke, then foil for the whole of the rest of the time, once you rest them, save the juice that ends up in the foil, pull them down to thin strands, cool, chill, pan or vacpac, refrigerate or freeze.
Put the juice from all the foil packages into a pan, bring to a boil then allow to cool, as it cools it will separate into juice at the bottom and fat at the top, lift off the fat cap and add the juice back to the meat with about ½ as much apple juice as meat juice.
Take a shaker of your rub along with you and after the meat warms up, shake a thin cover of the rub over it, and turn it in with a couple of spoons or your hands if you're quick, give another light dusting and turn that in too!
When you say you can't pull up the chart, does that mean you can't find it or it won't open for you?
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"There's no such thing as a little garlic" A. Baer
http://www.soezzy.com/
KCBS certified barbecue judge.
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