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In Reply to: Re: Pork Butt hold times posted by BD on June 04, 2013 at 00:36:23:
Incidentally, th night before the event we would often pull several cooked butts, lightly sauce and place in disposable pans. We would cover with lids or foil and refrigerate. The day of the event, prior to service, we would add some liquid to the pans and reheat in our cooker until the meat reached 165 degrees. Served as sandwiches with containers of sauce on the side for people to add as they liked.
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