Hot and moist?

Discussion in 'Pork' started by chugs, Jun 10, 2013.

  1. Howdy,

    My buddy and I just tried our hand at selling pulled pork at a local farmer's market yesterday.  It was kind of a spur of the moment thing with the owner practically begging us to set up a stand.  Due to time constraints, we smoked 4 ten lb. butts for 6 hours and then finished in oven and rested till we opened the stand the next morning.  It was a good day, we sold out of pork in 3 hours....wish we would have made 4 more!  Anyhow, my question is this.....After pulling the pork, we were worried that the meat would dry out in the pan before we could serve it. We had it in a large aluminum pan on a gas grill with one burner.   We also wanted to keep it warm enough to serve.  Are there any tricks to keeping it warm and moist?

    Thanks,

    Ken
     
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    That is what I would have done.  But...some of the other members may have a better idea to help out.  Congrats on the Success!

    Kat
     

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