If you are doing pulled pork or brisket, I find that keeping them whole as long as possible keeps them from drying out too much. I cook my butts the day before and reheat the next day.
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Bryan,
Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro
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