daedalus
Full Fledged Farker
- Joined
- Aug 31, 2008
- Location
- Kansas City, MO
Ok, so this weekend my team practiced our pulled pork, and I have a question about an issue that came up. I noticed that by the time I got it all pulled, it had cooled down too much. It would have been cold by the time it reached the judges. Unless I am mistaken, it is illegal to put the pork back into the smoker once it is pulled, so what do you guys do to keep it warm or warm it back up? I feel like I am missing something. Thanks in advance.