Question about resting and storage.
 

I'm doing a butt for Easter tomorrow and I figure it will be done at like 11 tonight, I've never done a butt for next day use so here's my question. Do I need to let it rest for more than an hour before pulling, and the second part is how should I store it for lunch tomorrow. I don't have a food saver so that's out. Any help would be fantastic!!!

What I do is let it rest for an hour, put it in a large lasagna pan and then pull it with a few sample bites. Once it cools a little, I cover it and throw it in the fridge. The next day I set my oven for 300 degrees and add apple juice (1/4 C or so) to the meat with some finely ground rub (1/16 C or so) and throw it in the oven until its warm. Mix it all up once its warm enough to your liking and serve!

Gmag is there a certain amount of time in the oven or just keep checkin it till its warm?

Its never more than 20-30 minutes.