Started a 6.5 lbs. pork butt at about 8 last night. At 8 this morning it was at 200. The dome remained steady at 250 over night. Anyway, I'm not serving this until 7 or so this evening. My question is: should I let this cool down, refrigerate it and then heat it back up, or should I let it stay warm for the next 10 hours before I pull it?
thanks in advance,