I smoked a pork butt on my RT-590 today. Given the size, I expected it to take around 10 hours. It only needed 6.5 hours. It's been resting for about an hour, but guests aren't due for 3 more hours. How would you handle the meat between now and then?
(Sorry if this has been covered. I've found some older threads about pork butt and shoulder cooking faster than expected, but they were mostly focused on how to keep it from happening again.)
(Sorry if this has been covered. I've found some older threads about pork butt and shoulder cooking faster than expected, but they were mostly focused on how to keep it from happening again.)