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Pulled pork...keeping it hot, need advice

itsmce
itsmce Posts: 410
in EggHead Forum

I took my latest pork butt off the Egg almost an hour ago.  I am currently holding it in the FTC arrangement.  I need to pull it in about an hour, but we won't be eating for about another hour after that.  Something about picking up my son and daughter-in-law at the airport.  They've been out of the country for a week and I want to be in the "airport pick up" party.  So, my question is...what is the best way to keep the pulled pork nice and warm so we can eat as soon as we hit the house.  They will have been traveling for 24 hours by the time they get here and will want to eat and run.

Thanks!

Large (sometimes wish it were an XL) in KS
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Comments

  • Gamecockeggman
    Gamecockeggman Posts: 1,339
    Pull it and put it in a metal pan.  Set the oven for 200 couple of ounces of water and cover it with foil.  Should be perfect.  I did a wedding rehearsal party last weekend with 26 lbs and it worked perfectly.  Best of luck and enjoy your family.  No matter what they will love the taste of home.
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • DeltaNu1142
    DeltaNu1142 Posts: 266
    edited January 2016
    So... potentially 2 hours in the cooler, and an hour after that?

    The last butt I did spent close to 2 hours in the FTC, and came out piping hot. I'd leave it in there if possible.
    LBGE | CyberQ | Adjustable Rig | SmokeWare Cap | Kick Ash Basket | Table Build | Tampa, FL
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  • Elijah
    Elijah Posts: 880
    I'd wait to pull it personally. I know there will be a rush, but every time I pull it and let it sit it dries out. 
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  • 4Runner
    4Runner Posts: 2,948
    Agree.  Wrap it up and in a warm oven and then turn it off. Will stay hot for hours.  Do it all the time.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • CPARKTX
    CPARKTX Posts: 2,095
    I actually find it is better if FTC'ed for at least a couple of hours
    LBGE & SBGE.  Central Texas.  
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    +1 more.  If it is in the FTC just leave it there and pull it just before serving. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    They won't even have their coats off in the amount of time it will take to pull.
    Stillwater, MN
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  • itsmce
    itsmce Posts: 410
    Perhaps I invest a little more time than most in the pulling process. I glove up and work hard at eliminating any extra fat/non meat bits. It probably took me 15-20 minutes to pull it. I put it in a casserole dish, added a little juice from the drop pan (fat skimmed off), covered it and into the oven it went at 200. It worked out fine. We were sitting down to eat within 5 minutes of when we got back to the house. 
    Thanks, all, for the advice. 
    Large (sometimes wish it were an XL) in KS
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  • Gamecockeggman
    Gamecockeggman Posts: 1,339
    itsmce said:
    Perhaps I invest a little more time than most in the pulling process. I glove up and work hard at eliminating any extra fat/non meat bits. It probably took me 15-20 minutes to pull it. I put it in a casserole dish, added a little juice from the drop pan (fat skimmed off), covered it and into the oven it went at 200. It worked out fine. We were sitting down to eat within 5 minutes of when we got back to the house. 
    Thanks, all, for the advice. 
    Glad it worked out for you.  Enjoy the family.
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • RRP
    RRP Posts: 26,457
    edited January 2016
    itsmce said:
    Perhaps I invest a little more time than most in the pulling process. I glove up and work hard at eliminating any extra fat/non meat bits. It probably took me 15-20 minutes to pull it. I put it in a casserole dish, added a little juice from the drop pan (fat skimmed off), covered it and into the oven it went at 200. It worked out fine. We were sitting down to eat within 5 minutes of when we got back to the house. 
    Thanks, all, for the advice. 
    Glad it worked out for you. With practice and a couple bear caws and if you really want to finesse the meat with a couple common kitchen forks it shouldn't take you more than 4 minutes TOPS vs the 15 -20 minutes you said! Plus there isn't any need to further delay the process in the oven in a pan as long as you really FTC is well. I have gone 5 hours and my butt has still burnt my hands.
    Re-gasketing the USA one yard at a time 
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited January 2016
    Here's how to do three of 'em... in 2:18. =)

    https://www.youtube.com/watch?v=rj8M6KOkyw8

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • GregW
    GregW Posts: 2,678
    It may be over kill for what you are doing........but vac sealing and keeping it in a Sous Vide water bath will give you excellent quality.
    I can't tell the difference from fresh off the egg when reheated this way.
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  • itsmce
    itsmce Posts: 410
    I knew I had WAY more than we needed for dinner, so I vacuum sealed a couple pound packages immediately. I will look forward to having that some day when I do t have time to cook dinner. 
    Large (sometimes wish it were an XL) in KS
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