I am a Scoutmaster for our local Boy Scout troop and we are going to do a BBQ fundraiser at the end of May (It was a great excuse for a new smoker!).
Since our event will be a take out type deal, my plan is to have people who have bought tickets pick up their BBQ between 4:30 and 7. I will smoke the meat in my 2 smokers here at my house, pull the meat around 3 for foiling and into the cooler. We will pull the butts at the church and start to plate some, and keep the rest in aluminum pans until our stack of plates starts to run low, and then we will plate some more.
Since we don't want to kill anyone, do we need to put the pulled meat in the pans back in the smoker to keep hot, or is it ok to sit it out? (I am thinking this needs to be in the heat to keep it safe).
So the real question is, what temperatrure do i need to keep the smoker at to be safe.....OR can I keep half the butts in the cooler unpulled for a couple hours until i need to pull more??
Any advice is appreciated!