My plan, roughly:
Cook Boston Butts on Saturday during the day. Foil and rest for an hour in a cooler, then transfer to a foil catering pan. Pull the pork and cover with foil, let it cool to close to room temp, then stick it in the fridge over night.
Start the brisket ~9 or 10 pm Saturday night, cooking at 225-250. Pull Brisket ~11 foil, rest in a cooler. Throw the catering pan with the pork into the oven on 200 for about an hour, starting at noon. Unwrap the brisket ~ 12:30 and slice, remove pork around 1 and serve everything.
Some questions: When do I thaw the Boston Butts to have them ready to rub by Friday Night? What about the Brisket?
Will the pork stay moist if I use the reheating method I'm describing? Will it need less time in the oven, or a higher warm temp?
Any advice helps.
Thanks, fellas. I'll try to take some pics to post.
Edited by kcpigman84 - 12/16/14 at 10:42pm