doing butts and brisket ahead of time

[big kahuna]

Thanks! I would kind of like to get the second element in and the pid in first, they said the end of march.
But with all your help I'm hoping all will go smoothly.

[big kahuna]

One last thing, do you guys serve your sauces warm or cold?

[KyNola]

You should do fine.

I typically don't heat my sauces but it's certainly fine if you choose to do so.

[Bangkok Smoke]

Hey BK,
Thanks for asking this question!! I have been wondering about it and was going to post a siilar question  here!

Great Ideas.. my problem is I have no Vacuum Sealer  :'(  I will get one I guess .. Hate the shipping costs !

Until I get a sealer, I guess I have to rely on Broth in the pot and slowly warm up..

I Have double bagged the meat with plastic food bags, not zip lock just open top closed with rubber bands.. and warmed them in hot water (below the boil) ..
Good  Ideas here Thanks to all!!
gb

[classicrockgriller]

You should do fine.

I typically don't heat my sauces but it's certainly fine if you choose to do so.

I was in a BBQ joint the other day and they had a small crock pot with warmed water in it and bottles of different sauces.

Although I didn't try the warm version (just didn't know how many times it had been cooled down and reheated), it was an interesting idea.

I have used and like very much Hab's Vaunated Vinegar (I have to add more Black Pepper) for pulled pork and I like it warm, so that might be a way of serving it.

[big kahuna]

Actually what I was refering to was to heat the boiling bags in broth. That way if a seal gives way, I thought you could fish the meat out and still use it. But this could introduce bacteria, which a high enough temp should kill. Still, hate to send all these people running for the rest rooms.

[Bangkok Smoke]

You should do fine.

I typically don't heat my sauces but it's certainly fine if you choose to do so.

I was in a BBQ joint the other day and they had a small crock pot with warmed water in it and bottles of different sauces.

Although I didn't try the warm version (just didn't know how many times it had been cooled down and reheated), it was an interesting idea.

I have used and like very much Hab's Vaunated Vinegar (I have to add more Black Pepper) for pulled pork and I like it warm, so that might be a way of serving it.

I have been in many BBQ places that serve their sauces warmed that same way.. They also have room temp sauce out as well.. 
For *me* The warmed sauces are a nice touch..