re: Question about cooking large quantities of pork butts

quote:

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Allow plenty of time so they are done an hour or two or more early. Wrap in foil and towel and put in an ice chest. Will stay hot for hours. Takes the stress off of getting them done right at party time.

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My plan is to do them Friday for an all day cook, then shred into the pans, put in the fridge overnight and pop in the oven Saturday morning.

Cooking on a Masterbuilt Gravity 1050 so plenty of room for space

Thanks for all the great info!