[HBMTN]

Originally Posted by CivilWarBBQ

For vending, I suggest the following:

Precook, plastic wrap and chill. Reheat on site and break the butts as needed as close to serving as possible. Quality will not be ultimate, but better than pulling and panning in advance.

I've seen many people that like this process but for me it's a pain. I have to spend an additional day cooking then and hour or two breaking down the butts and shocking cold with an ice slurry then get the cold butts out the next day and break apart in pans and a couple hours of reheat time. I find it much easier to just cook hot and fast when need and can get butts in 6 hours or less cooked fresh.