Brian, I am doing the pulled pork, nothing else. The ex can pick up salads, rolls, etc. as she lives in Charleston and it is easier for her. I just did exactly what you suggested (matched 8.5 lbs) at 225 and they came out great. I do think I will do the next ones at 235 though.
I guess my biggest question is how to hold the pork so that it will serve well. It will have to be done in advance of the actual dinner. I will be bringing the meat down there on Sat. and the dinner is Mon. night. What is the best thing to do with the completed pull so that it doesn't totally dry out and turn to crap. Store in 2 Gal ziplocks and freeze or what?
Dave, the ex can pick up the peripherals locally but I am intrigued by the look of your baked beans. Are they smoked? Recipe available? I do have access to a 3 compartment cooker for the sauce. Good idea. I am figuring Famous Dave Sweet & Sassy and FD's Devil's Spit.
I'll do butts Dave, but nobody's getting my (your) Canadian bacon.