Delayed serving of the butt - what to do?

[Musky-Hunter]

I am cooking three 5lb'rs tonight for a party at a friends house tomorrow. I've never cooked butt to travel before.

It will take about 12hrs to cook and we need to leave at 230pm for the party. I don't want to start the butts any later then 11pm and always leave a hour or more fudge factor, or in case of tonight wind controll, if it doesn't dissapate soon. If I start at 11pm and finish at noon and throw them in a cooler for an hour that puts me at 1-2pm. This looks good on paper however,
Here's the problem....
My wife doesn't want me to pull the meat at the party, rather at our house prior to leaving. If I pull it at 2pm and arrive at the party at 3pm and we (they are always late) don't eat until 4pm or later, won't the meat that was pulled 2hrs prior either, a. get cold and/or dry or b. if left in an oven on warm, get dry? I'm guessing the right thing to do is leave them whole until we eat but that's a battle I'm not winning as of yet.

Any advise on this problem is greatly appreciated.

 

[Guest]

You can pull the pork before leaving, vacuum pack it, then refrigerate
At your friend's house you can reheat by boiling the pork in the vacuum pack or even nuking it, but the latter is touchy since microwaves vary so much in power, you never know exactly what you'll get.
If you don't have a vacuum sealer, then pull the pork, wrap it in plastic wrap, then in foil. You can gently reheat in the oven, at about 200*-250* without drying the pork at all.
Good luck!

 

[Jim Minion]

Do an overnight start at aprox 10 to 11pm, when they reach 192 or 193? pull them and wrap in plastic wrap and foil. Places in the a dry cooler (wrapped in towels if you like).
They will keep till 4pm. Pull at the party, they will have better moisture that way.
Add some of your rub to pulled pork and mix in.
Jim