My buddy and I just tried our hand at selling pulled pork at a local farmer's market yesterday. It was kind of a spur of the moment thing with the owner practically begging us to set up a stand. Due to time constraints, we smoked 4 ten lb. butts for 6 hours and then finished in oven and rested till we opened the stand the next morning. It was a good day, we sold out of pork in 3 hours....wish we would have made 4 more! Anyhow, my question is this.....After pulling the pork, we were worried that the meat would dry out in the pan before we could serve it. We had it in a large aluminum pan on a gas grill with one burner. We also wanted to keep it warm enough to serve. Are there any tricks to keeping it warm and moist?