James Lake
TVWBB Emerald Member
I will be smoking my first butt(s) Wednesday night - Thursday. Because of timing and guests we won't be eating the pork until Friday...I can't be home on Friday to complete the cook. I want this first experiences to be amazing for the family, I want to look like I know what I'm doing. I will be making a BBQ sauce, but I like to pour the sauce on the meat after it is served. The question I have is what should I do with the pork after I pull it on Thursday to be served on Friday...about 24 hours later. I see a lot of information on here about "finishing sauces" but I'm not sure if these are the intended purposes. So....I have seen some amazing cooks on here and I'm looking for some help.