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View Full Version : *Help 8 bone in shoulders Cook


stiffy
03-13-2010, 11:16 PM
Started a whole case of pork shoulders (bone-in) at 6:00 CST just foiled them an hour ago, prolly looking to finish at around 2 or 3, I realize I coulda started later but I was worried about getting done in time, potluck at 1230 tomorrow, I was wondering what you think would be best to do when they are done, after the 1.5 hours rest in a cooler, put in a roaster on low until done or, that's is the only idea I have now any others??????

River City Smokehouse
03-14-2010, 03:58 AM
I think I'd wrap'em and cooler'em til about 9 or so and them pull'em and pan'em in the roasters and maintain at least 160-170*F til serving time. 6 hours in the cooler wrapped usually my limit, but you should be ok as long as they are hot.