Keeping pork warm

[GBIceman]

We are having a graduation party, approx. 30# pulled pork. I want to use the OBS as a warming oven. Trays covered with foil. What is the best method for keeping the pork warm and not dried out.

Thanks

[OU812]

What works for me is to place the pulled pork in foil steamer pan as soon as its pulled and put the foil lid on the pan wile still hot (at this point you can add some liquid, some use apple juice, I use the defatted drippings from the cook) and place in the fridge for the party in the next couple days.

The lid locks in all the moisture wile its cooling.

Now come party time I fire up the Bradley and set the temp to 250 F and when the temp is up throw in the foil pans, on a rack of course.  ::)

After an hr or two turn the cabnet temp down to 148 F and dont peek till the party.

I leave the temp set at 148 the whole party, just pull 1 pan out at a time when its time to dig in.

You can do the foil pan lid thing with your rolls too.

Sounds like its gonna be a big party or some REALLY big eaters.  :D

Have fun.

[OU812]

Oh Ya when you take the pans out to serve take the one from the bottom first.  ;D

[Habanero Smoker]

I almost do the same except I reheat in the kitchen oven at 350°F for about 30 - 45 minutes, stir, reseal, and place them in the Bradley. I use a cabinet temperature of 150°F, and give then aother good stir just before serving. If you have a Sam's membership they sell the aluminum disposable (recyclable) lids for half steam pans. I find they provide a better seal then using foil.

[GBIceman]

Thank you very much. PARTY

[Sorce]

I've also used the FTC method with foil pans when everything is still hot. This works great for transporting. Just fill and cover the pans, wrap them in towels and into the cooler. Did this for a family reunion that was 2 hours away and another hour to eating time and everything stayed hot. FTC is a wonderful thing.

[Quarlow]

I like all these ideas but if you were to do it like OU said then if you are having it self serve you could pull it from the smoker and then transfer it to a slow cooker to keep it hot on the table. It will stay moist if the lid stays on and be good and hot when they want it.