Sam S in SD
New member
I'm tackling my first long smoke tonight for the SB. We have about 23 adults and 24 kids showing up tomorrow. Needless to say, I gotta get this smoke right!
I have two bone-in pork butts that are each around 10 lbs. I didn't have to trim much fat at all. I plan to start around 10-11 tonight and am following Harry's recipe/method. I assume I'll finish around 10-12 on Sunday. I'm mostly curious to receive other member's thoughts about what to do if the butts finish 5-6 hours before we plan to eat. I know it is good to wrap and let it rest for a couple hours, but can I let it rest in the cooler for 5-6 hours? Would it be better to shred after a couple hours of resting and leave it in the oven in the "warm" setting? Another option I'm not considering? Thanks for any thoughts.
I have two bone-in pork butts that are each around 10 lbs. I didn't have to trim much fat at all. I plan to start around 10-11 tonight and am following Harry's recipe/method. I assume I'll finish around 10-12 on Sunday. I'm mostly curious to receive other member's thoughts about what to do if the butts finish 5-6 hours before we plan to eat. I know it is good to wrap and let it rest for a couple hours, but can I let it rest in the cooler for 5-6 hours? Would it be better to shred after a couple hours of resting and leave it in the oven in the "warm" setting? Another option I'm not considering? Thanks for any thoughts.