Frank C. in NY
TVWBB Member
This weekend I get the chance to have someone other than family try my pulled pork. I'm doing a few butt's for my fire company fundraiser. I have everything set with supplies and time, I'm just struggling on how I can hold the meat and keep it juicy for long periods. We start serving around five and will go late into the evening. Probably at least nine. What can I do to keep things from drying out in the double boiler?