When cooking it is usually between 50-200 people just depends. As does the meat could be butts for slicing shoulders & fresh hams for pulled pork and or ribs & chicken
We usually cook the meat the day of the event
Which as you all know means me & my buddy are up way longer then we need to be the day of events
My cooking partner and I have often talked about pre cooking the meat but just too scared I guess. Any thoughts and or ideas would be helpful. We are planning a guiney pig cook of pre cooked meat would just like some ideas

I pre-cook meat often for large catering events, sometime weeks before. You can vacuum seal just about anything and pre-cooked meat will still be of high quality when you serve it to your guests. Pre-cooking a day or two before an event would not require freezing, but rather reheating on the smoker or even in an oven.

I cook butts at least a day or two ahead for large events. I pull them and put the meat in large aluminum pans (The size of the event decides how much per pan. You don't want it all warm and out at the same time) cover them tightly with foil and put them either in the refer or a large cooler. At the event I put the pans on my warming tray in the cooker as I cook the chicken and or ribs. About an hour and a half at 225 and the meat tasts exactly it was just cooked and pulled. As Russ said you can vacum seal and freeze it then gently defrost and heat it after an indefinate period time for excellant results too.

papajoe

Thanks For the response I believe its time to plan for a pre-cook bbq
I think we will try a pre cooked & frozen or refrigerated shoulder & fresh ham for pulled pork
I will need to start working on how long ribs & chicken can be kept
In the safe zone in a cooler I haven’t put a cambrio in the budget yet
After this I will work on a frozen butt or reheated and sliced Thanks again

Thanks for the question and the answers, I had been wondering this topic as well.

We always cook the day before starting around noon, wrap around 5pm and placed back on the cooker until 10 or 11 and then place the butts in a large igloo cooler strap them so knowone can open them til the next day, they are still so hot you can't touch them. It's like slow cooking all night, has always turned out tender and delicious.