Hi all;

It looks like I'll be bbq-ing pork butts to sell at our upcoming swim
meets (see previous post).

Next time, I'm considering a late-night pit run that'll start at 10-11
pm Friday night and end at 6-7 am Saturday morning. I'll wrap the
butts in foil and towels, and place them in a cooler. The meat will
be served beginning around 11:00 am.

The question I have is this: How should I store the butts between the
WSM and serving time? Is it safe to leave them wrapped in the cooler
that long, without refrigeration, from 7 to 11 am? Is there a better
way to store? Or should I regrigerate and re-heat?

Any comments appreciated,
-Zz