Hello all, long time lurker, first time posting. I have a question, not sure if it belongs here or somewhere else, but since I am using my 18.5" WSM I hope it is OK. If not, some direction would be helpful.
I have 3 pork butts to put on my WSM tomorrow for serving on Saturday as pulled pork sandwiches. To reheat everything would putting it in a crock pot on Low be GTG, or would that dry it out? What about putting a couple aluminum foil drip pans on the lower cooking grates to catch the drippings, then put them in the crock pot with the pork as it is being reheated. Just looking for opinions & or ideas. Thank you!
I have 3 pork butts to put on my WSM tomorrow for serving on Saturday as pulled pork sandwiches. To reheat everything would putting it in a crock pot on Low be GTG, or would that dry it out? What about putting a couple aluminum foil drip pans on the lower cooking grates to catch the drippings, then put them in the crock pot with the pork as it is being reheated. Just looking for opinions & or ideas. Thank you!