How to keep my butt warm?

QBabe

Hi Everybody:[p]We're having the whole family over tomorrow for the first of multiple family gatherings over the next few days. Here's our menu:[p]Pulled Pork - Elder Ward style
Pulled Pork - Mojo style
3-1-1.5 Ribs - Ken Stone style (Gilded Splinters Rub/Big Chief sauce)
Beer can Chicken - One injected, one sprinkled with Tony Chachare's Creole Seasoning
Hot Crab and Artichoke Dip
Cheese Tray
Veggie Tray
Baked Beans
Black Beans/Rice
Hot German Potato Salad[p]So, here's the challenge....[p]My butts went on at 4:30 (two 7 lb butts, estimated cooking time between 14 and 18 hrs at 225° - 250°)...I figure they will be done between 6am and 10am. Then I put on the baby backs at 10:15 and they will be done around 3:15 - 3:45. Then on go the chickens for an 1 - 1.5 hrs. The party starts around 4:30 with dinner around 5:00 - 5:30.[p]So, how do I keep my butts warm? Do I pull them when they come off at 6am - 10am and then just reheat the pulled meat, or do I put them in the fridge intact and then re-warm in the oven and pull when it's closer to time for the guests to arrive?[p]Thanks and happy holidays,
Tonia
:~)[p]

LasVegasMac

QBabe,
Looks like quite the feast!![p]I have had to do this several times, just throw it in the fridge and warm it up in the oven when needed. I warm it up slow - about 220 / 230, so it takes a bit. And the smell - oh, Momma! Pulled apart like I had just taken it off the Egg, and tasted the same.[p]Works for me![p]Happy Holiday Egg'n! I just put a 12 lb. brisket on one (I know what I'm doing the rest of the night / morning) and going to put a 5 lb. pork loin on the empty twin for dinner tonight.[p]LVM

drbbq

QBabe,[p]Double wrap them tightly in foil. Put them in an empty ice chest and fill the rest of it with crumpled newspaper. Close the lid tightly and do not open it until you need them. They will be plenty hot and safe after 8 hours or so. You can put a polder in one to monitor the temp. It needs to stay above 140.[p]Your home frig won't even have them cooled by the time you need to start reheating them.[p]

usagrilling

QBabe,If you have a fireplace stand close.

BlueSmoke

QBabe,
I am complimented to find Gilded Splinters and Big Chief at such a festive gathering. Thanks![p]I come down with drbbq on the holding. Just wrap 'em real tight and secure so you don't have any leaks.[p]Happy Holidays to you and yours,
Ken

QBabe

QBabe,[p]Thanks everyone for your help. When I got up this morning it was 35° here in "sunny" Florida, my dome was 225° and my two 7 lbers were at 178° internal. Other than one drop to 190° and a subsequent raise 300° to get 'er back up, the night has been uneventful.[p]As Emeril says, "we're gonna take it up a notch" and start pushing these little beauties...got a timeline to keep![p]When it's time, I'll pull them off and wrap them up really tight in foil and keep an eye on them with the polder while they're in the cooler throughout the day.[p]I forgot to mention a couple more items for the feast when I compiled the list yesterday...scallops wrapped in bacon, coleslaw and for desert, homemade banana pudding.[p]Brrrrr....!
QBabe
:~)[p]