Originally Posted by wisconsinjosh
I have been smoking pork butts with great success but the issue I have is when it is all done and put into the nesco to keep warm it likes to dry out. I add all of the natural juices that I have collected from the smoking process but after time those aren't enough. do you add apple juice to keep it moist??? what is your solution
Are you putting it into the Nesco whole, or after you pull it? How long are you talking about between taking it out of the smoker and serving it?
I also use the foil wrap, towel and cooler approach to let it rest and re-absorb the juices. Then, I pull it and mix in any drip pan juices and finishing sauce. What doesn't get eaten right away, goes into either a zip lock bags or vacuum sealed bags and then into either the fridge or freezer depending on how long before I expect to eat it.
If you are keeping it for your meal and just done in advance, I'd recommend resting it, then pulling it, then seal up the meat & juices in a zip lock or vacuum bag (or bags), then wrap back in a towel and back into the cooler till you need to put it out for eating. It will stay warm for several hours.
I once was doing a big brisket dinner at a scout camp. We smoked 18 large briskets. We finished the night before, so wrapped each one in plastic wrap, then foil, put them all into large igloo coolers at about 11pm. At 1pm the next day, we took them out to slice - they were still hot to the touch.