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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.
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