How do you guys hold meat that is ready well before time?
I cook on the Weber kettle most weekends, and having 2 young children, there is a hard cut off time when the meat needs to be ready. I can't turn round to a four year old and say the meat will be read when it's ready. Then give them dinner at late o'clock.
I have managed to do a reasonable pulled pork and both times it has finished between 3 and 4 hours early. I was trying to take a possible stall into account when working out timings.
After an hours rest, I pulled the pork and then cooled it as fast as I could, to re-heat it when it was time to serve food.
I believe there are other cooking issues (for another post), but is it possible to maybe foil the joint and try to hold it at the temperature for a few hours, or is it best to cool and re-heat it?