Yep.It works. 3-4 hour hold on butts seems to help it to me.Have not gone longer.Vent the butt first for a few minutes before rewrapping and holding.My experience.
Like Hoss said. Vent, and wrap. If you are going to hold that long, then keep it at a safe temp. Pork gets nasty in a hurry if not held correctly.
I have done for 14-18 hours in my Turkey roaster -
After pulling off smoker I let temp come down to 160 or so - rewrap - and into my turkey roaster at 145-150
I assume you wrapped in foil. Did you notice any difference in texture from a shorter rest?
Thanks!
Maybe a long hold for family and/or friends, but not for paid gigs. Though it may be done successfully, I think for paid events, you introduce risk unnecessarily. Maybe I'm old fashioned or just paranoid. You might consult a local health inspector for feedback. They are there to be a resource as much as code enforcement. It's been a few years since I've cooked professionally and surely things have changed. I would also pose the question in the catering/professional threads and see what feedback is offered. Sorry to be negative about the idea. But, we can still be Brethren :-D
I have a party coming up to which I will be bringing Q. My plan was to partly cook the butts and ribs, let them cool and pack them like that, then finish on site in an oven. Figuring after they are in the smoke 2-3 hours they won't need much more. What do you think?