So our first cook of spatchcock chicken went so well that my husband came home today with a 6 lb pork butt for lunch on Sunday.
Our kids are coming for lunch at 1:00. We get up early. Is it possible to start the butt early Sunday morning and have it ready to eat by 1:00? We don't have a remote thermometer yet. Maybe we should cook the butt on Saturday and reheat on Sunday. Please give me advice. Thanks.