Pulled Pork wrap/hold

[RickNessly]

Morning all...happy Labor Day!

I've been asked to do pulled pork for a group of about 100. I've done some other large cooks before, but it's always been beef ribs or brisket. The nice thing about beef is that I can wrap/hold in a cooler for one to six hours, so I have a pretty big target window. The neighbors tell me (and I agree) that the beef short/plate ribs are the best when they've been in the cooler for over 6 hours.

I've never really wrapped/held pork butts in a cooler after they hit temp. I pretty much know exactly how long a 12lb butt/shoulder takes, so not a problem to time it out. But...as you all know...if I put 75lbs of pork in smoker, I won't have any idea when they finish. Anyone here have experience wrapping butts for 2-5 hours and then pulling/shredding it?

I know I can make it the day before and reheat, but would prefer not too...I just think it tastes better right when you pull it and I have a smoker that's more than big enough to do the entire cook. (I'm actually going to do a couple of chucks and maybe 6 chickens to shred as well)

 

[SmokingUPnorth]

I always wrap mine and let them rest for at least two hours. I feel like they are better that way. I’ve kept them for up to 4 hours and still smoking hot when I unwrap them. As far as time. I don’t think the time would be much different as long as your not opening and closing the smoker a bunch.

 

[SecondHandSmoker]

I wrap and hold pork butts in a towel lined cooler for a minimum of two hours as well with no problems. In fact, you can hold them in a towel lined cooler for 5-6 hours. The meat will still be hot and pulls fine. Or you could pan and wrap the butts and hold them in a 150° a oven.

 

[RickNessly]

awesome...thanks for the feedback...I was guessing it would be no different than beef, but just wondering if it would pull the same. I've always just pulled the pork after an hour or so.