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In Reply to: Holding Pork Butt posted by Cape Cod on August 27, 2016 at 09:06:26:
We always wrap hot right off the cooker and layer them in coolers with towels in between layers and on bottom and top. Pull / chop whatever on site. Folks like to see it, makes their mouth water. After 4 hours they will still be hot enough that you need gloves to handle. Just make sure you have the right size cooler so there is not much space left when they are loaded. Nobody ever complains about the bark. This is for eatin' Q though not comp.
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