YankeeBBQboy
Is lookin for wood to cook with.
I am going to be cooking about 5 butts for a function and would like to know what all of you do to keep the pork moist. I'll probably be holding the pork refrigerated for about 1-2 days and when I have done this in the past, the pork has a tendency to be a little dry. How do you re- heat the pork and what ingredients to you put in after you pull the pork. I have experimented with a a NC vinegar base as well as the juices from the foiled butts but am curious to see what you all do.