You’ve just described 3.5 back-to-back-to-back cooks with that pit loaded to the gills. It won’t cook the same as it does when it’s lightly loaded. Everything will take longer. You’re going to have to move the meat around a bunch so it cooks evenly. Which means opening to doors for long periods of time. You’re going to need five 150qt coolers to hold your meat, a bunch of tables and big cutting boards (not to mention 3 dudes willing to spend 36 hours cooking and cutting), which will require a trailer to move and store. Do you have a water source? You’re going to need it to clean and sanitize your prep tables.
Ask the guys that did Cue 4 A Cause @ERhine
Ideally you’d have a double barrel 1000gal pit (with added 2nd shelves), a second trailer with a grill, griddle, sinks and lots of space to cut meat and a 3rd utility trailer to move/store all of the necessary equipment. Plus the F250 to move the pit. I doubt there’s enough left in the wreath fund for that.
750 people is a lot easier