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Posted by Cape Cod on August 27, 2016 at 09:06:26:


I am trying to coordinate my timeline for next weekend. I am cooking six butts and I usually rest them an hour before pulling, then reheat. I know that many people hold them in coolers, but my questions are:

1. How long can you keep it in the cooler?
2. Does any of the wrapping materials effect the bark?
3. what is the preferred way to reheat? I am guessing in steam pans with some stock or some Caroline-type sauce.

Thanks in advance. I'm not used to serving this size crowd, and since there are other dishes being served, there is a serve time.

Cape Cod

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