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I’ve smoked two pork butts for 11 hours and they’re done- but I’ve not supposed to serve for 7 hours. My plan is to keep itv warm in the oven at a low temperature.

Question is: should I wrap the meat in foil now and shred later, or shred now and keep everything warm?

  • @Joe I am removing that from the comment space, if you repost it as an answer, I would upvote. – rumtscho May 6 '18 at 10:50
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I would wrap the meat and keep it warm. Otherwise its likely to dry out in the oven at 7 hours, even at low heat.

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