Pulled Pork for 200

[Hijack73]

How long can I kee the whole butt in the cooler - Sorry so many questions but trying to get this all together in my game plan. Picking up the meat on Friday Wedding is next Saturday the 15th

I used a white Igloo and at 18-24 hrs a mostly full cooler was so hot it wasn't comfortable to pull. I would not hesitate to go 24 hours. The salt content plus the heat means the pathogens don't stand a chance at that length of time.

 

[JckDanls 07]

I used a white Igloo and at 18-24 hrs a mostly full cooler was so hot it wasn't comfortable to pull. I would not hesitate to go 24 hours. The salt content plus the heat means the pathogens don't stand a chance at that length of time.

I wouldn't feel comfortable trying to go that long without an extra heat source...

 

[Fueling Around]

As if right now I don't know, Butcher conveyed that he will keep them refrigerated for me, and I can come get a few at a time and should help while others are cooking

I like the idea of transferring them to an over to finish cooking at what temp should I do the oven I was going to set the Traeger @ 300* with a smoke tube and let them ride for a couple of house . So 300* oven temp? If I decide to go that route. Like I said have have day's to cook if the need be.

One thing I struggle with after I either cook the on the smoker or oven till done, I was planning on transferring them one by one in foil pans covered with foil ( I have 5 - 130 quart coolers)
Didn't know how long I can allow the to rest prior to pulling since I will have ( or planning on) a few day's till the wedding
...

I finish in an oven at 325° until the shoulder blade pulls easily and clean.
I DON'T cooler rest. I put the uncovered pans on cooling racks until cool enough to handle.
I use the cotton gloves from Harbor Freight under my nitryl gloves for working with hot or cold meat.
I completely shred the meat to pull out the inedible pieces of fats and connective tissue. Mix well after pulling to blend the rub / bark seasoning into the meat. Then it is ready to eat (I hope you do a little quality assurance) or let cool further on the counter to bag, seal, and in the fridge.
If within a week (or so) of the party, you don't need to freeze.
I forgot how many you said your Traeger holds. You can probably get 4 in your oven at a time?
Rotate the pans from top to bottom.

...

That's where the warming pans come in, as I plan on having meat ready to go in the warmers the morning of the wedding ( open for suggestions) but don't want them to dry out ( I will do the finishing sauce probably that morning but unsure if the pork will be good sitting say from 12:00 noon when I plan on putting the meat in the warmers in the hall the day of the wedding and not serving till 4:00.

You will be fine with meat in the roasters for 4 or more hours. Hopefully you collected a lot of the melted fats and meat juices to mix in the roasters. You're not there to open the lids which releases moisture and slows the warming. Set the heat around 150°. Give it a good stir before serving and all is good.

 

[G8trwood]

Cooking in rotation, warming up is your biggest issue. I have cooked in advance, vac sealed and then used a cooler as a giant sous vide so everything was warmed and held prior to service, but I have only used that with a few butts and briskets. The advantage is you can open packages as needed vs warming trays where the top and bottom are vastly different temps.

Otherwise, the cook and cooler hold works fantastic.