Pork Steaks for a crowd—keeping warm

[jake_mo]

Hello! I’m going to be smoking 15-20 pork steaks tomorrow morning for a family party—lunch is around 1pm and I’ll be transferring them to another location so I’m worried about keeping them warm but not drying them out. I have an electric roaster that I wanted to use but would appreciate some tips.

Pork Steaks are 1.25” thick and I’ll be using my woodwind pro pellet smoker. Planned on smoking them at 250deg and adding sauce towards the end of the cook. Should I cook them fully before transferring? Or pull them early and let them braise in the sauce in the roaster until they reach temp? Let me know is what you recommend. I need to leave my house at 12pm so they will need to stay warm for an hour or 2. Thanks!

 

[Rafter H BBQ]

What cut are the steaks, that will play a lot into the answer.

 

[jake_mo]

What cut are the steaks, that will play a lot into the answer.

What cut are the steaks, that will play a lot into the answer.

What cut are the steaks, that will play a lot into the answer.

What cut are the steaks, that will play a lot into the answer.

Center cut pork steaks. 1.25”

 

[Brokenhandle]

Do you have a sous vide? If not cook them to temp, heat water to 140 F, after they're cooked bag in zip lock bags or vac seal bags and place in cooler with the hot water.

Ryan