I'm smoking a pork butt today that's probably going to be done around 9pm tonight. After I shred it into pulled pork, my wife is going to take it to the Senior center she volunteers at tomorrow morning (around 10am). Can I put it into a warming drawer over-night as opposed to throwing in the refrigerator and having to reheat? I know it's no problem for brisket, but I wasn't sure about pulled pork and don't want to dry it out, etc, since it will be the volunteer's lunch tomorrow. If it's fine, then I was planning on setting the drawer's temp at 150°. Is this good or should it be higher/lower? Any information is always appreciated.
Btw, the Senior center has an oven so she'll use that to keep it warm until lunchtime.
Btw, the Senior center has an oven so she'll use that to keep it warm until lunchtime.