On 15-Jun-2008, Zz Yzx > wrote:

> 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,

Leave them in the cooler until serving time. They'll still be nice and hot.
Not to worry about spoilage. It ain't gonna happen.

One suggestion. If you want a little cleaner delivery, you might like to
overwrap the foil with freezer wrap. Foil always leaks for me and makes
a mess. (My wrapping technique isn't the best.) Also, lost of folks
prefer pulling in long strands over chopping although it's more labor
intensive. Your crowd might not appreciate the difference though.

--
Brick(Youth is wasted on young people)