Hey,
We have been booked as one of the caters at a festival next month and I just wanted to run my intended method pass you guys.
First off a full on site cook is not an option, but coincidently my lang is housed in a unit only a 5 minute drive from the festival site.
I shall be serving pulled pork. My plan is to cook the butts to around 150, wrap in foil and remove from smoker. Once the butts are removed I will transit the lang from my unit to the festival site and fire her back up. Once back up to temp...butts back in until reach 200 or pulls. (Transporting the Lang and getting her fired back up to temp will take no more than 1hr)
This is the biggest event I have ever done and I shall be cooking 10 butts in total. The full length of service will be between 3-4 hours, What what will be the best method for holding the butts as I will only need 2 per hour of service. If I get the lang chuffing at 200 and remove the butts as I need them will that work? If the smoker is going at 200 (no hotter) will it be ok to hold a cooked butt at that temp for 3 hours or so?
I am new to this and am trying my hardest so please go easy on me If I am way off.
Thanks!
We have been booked as one of the caters at a festival next month and I just wanted to run my intended method pass you guys.
First off a full on site cook is not an option, but coincidently my lang is housed in a unit only a 5 minute drive from the festival site.
I shall be serving pulled pork. My plan is to cook the butts to around 150, wrap in foil and remove from smoker. Once the butts are removed I will transit the lang from my unit to the festival site and fire her back up. Once back up to temp...butts back in until reach 200 or pulls. (Transporting the Lang and getting her fired back up to temp will take no more than 1hr)
This is the biggest event I have ever done and I shall be cooking 10 butts in total. The full length of service will be between 3-4 hours, What what will be the best method for holding the butts as I will only need 2 per hour of service. If I get the lang chuffing at 200 and remove the butts as I need them will that work? If the smoker is going at 200 (no hotter) will it be ok to hold a cooked butt at that temp for 3 hours or so?
I am new to this and am trying my hardest so please go easy on me If I am way off.
Thanks!
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