grizzly0925
Knows what a fatty is.
So I am doing a test cook of pork butt for a business I am starting and some local friends and family are sampling it.
I am running about 30lbs of pork butt and plan on delivering it at 12pm Sunday what time should i start the cook Saturday and start the hot hold in the oven? Thoughts? Thinking if I start around 4pm I might wrap up the cook around 3AM saturday and can hot hold in the oven before transferring to my catergator.
-All buts will probably range between 9-12 lbs.
-I will be running the pit at about 275
will probably pull at around 199-200 and set the oven at 170 so they can finish rendering in there before transferring to my catergator
I am running about 30lbs of pork butt and plan on delivering it at 12pm Sunday what time should i start the cook Saturday and start the hot hold in the oven? Thoughts? Thinking if I start around 4pm I might wrap up the cook around 3AM saturday and can hot hold in the oven before transferring to my catergator.
-All buts will probably range between 9-12 lbs.
-I will be running the pit at about 275
will probably pull at around 199-200 and set the oven at 170 so they can finish rendering in there before transferring to my catergator