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How to hold Butt

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CITYSWINE
CITYSWINE Posts: 48
edited November -1 in EggHead Forum
We are having a party this Sunday, thinking of egging a pork butt on Saturday to make some pulled pork and have the egg free (now I know why everyone has multiple eggs) for ribs and assorted grilled veggies and corn on Sunday.

What is the best way to hold the pork till Sunday afternoon if it's done on Saturday?
Do i let it rest and then pull it or pull it the next day?

It's sitting in deep freeze right now, if I pull Thursday night and stick in fridge will it thaw by Friday night?

thanks
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
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    Put it in fridge over night and reheat then pull when you are ready to eat.
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  • Fidel
    Fidel Posts: 10,172
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    I would pull it after a short rest, then store in the fridge and reheat the next day, adding a little BBQ sauce, apple juice, or Coke to retain moisture if necessary.

    Or, as LittleSteven pointed out, you could try to get it done a few hours before your guests arrive, hold in a cooler for a couple hours, then pull and keep warm in a chafing dish or similar setup.
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