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In Reply to: Need help keeping pork posted by Full Frontal BBQ on July 26, 2011 at 16:01:31:
Hey Don, for catering we just left the butts whole in a cambro. They would keep them at a safe temp for over 6 hours. When we pulled them we would add apple juice as needed, also added in some rub to re flavor a bit. Once pulled we used a nesco to keep them up to temp and kept the apple juice handy. On a separate note I have your pellets and the new FE controller for you. Are you going to Rochester?
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