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Old 12-11-2013, 02:09 AM   #6
BigBellyBBQ
is One Chatty Farker
 
Join Date: 11-15-08
Location: Lake View, New York
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get your food done, putting whole butts in to hold then pull when needed is not good...especially if thinking about serving 400...get your stuff ready to serve and go..unless you have a huge staff...as Bubba asked, what are you going to do about a bulk order that comes in? I keep my pulled pork in 5 lb trays, a 1/2 tine works exactly at 5 lbs..they are pulled, lightly sauced, extra rub, saran wrapped then foiled..then held..or cooled for re-heat..
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