Gary in VA
Head Chef
Have a question for holding pork for a picnic.
I am planning an all night cook just prior to a family picnic. I am doing pulled/chopped pork, sliced brisket and chicken.
I am planning to have the pork and brisket done early, foiled and in the cooler so I can heat up the cooker and do chicken thighs and legs at a higher temp.. say.. 325-350 to crisp up the skin.
I plan to slice the brisket at the last minute and pour the juices over it as I put it in the chafing dishes to keep it from drying out so much.
Now.. finally .. my question...
Would it be ok (or wise) just to go ahead and pull/chop the pork and put in foil pans and cover with foil and put the whole thing in the cooler with the done briskets to keep it hot.. or foil them whole and then pull/chop them at the last minute as well. I figure I can throw the foil pan in the cooker to heat it a bit if needed. I just don't want dry pork.
thanks
I am planning an all night cook just prior to a family picnic. I am doing pulled/chopped pork, sliced brisket and chicken.
I am planning to have the pork and brisket done early, foiled and in the cooler so I can heat up the cooker and do chicken thighs and legs at a higher temp.. say.. 325-350 to crisp up the skin.
I plan to slice the brisket at the last minute and pour the juices over it as I put it in the chafing dishes to keep it from drying out so much.
Now.. finally .. my question...
Would it be ok (or wise) just to go ahead and pull/chop the pork and put in foil pans and cover with foil and put the whole thing in the cooler with the done briskets to keep it hot.. or foil them whole and then pull/chop them at the last minute as well. I figure I can throw the foil pan in the cooker to heat it a bit if needed. I just don't want dry pork.
thanks