Trying a different method but need some input: Cooking 5 packers for a business this weekend. They have been rubbed, and injected with Butcher BBQ Prime Dust. Cooked fat side up to 185 internal for entire time, straight up on the rack over a water pan for added moisture. Cooled and put in the fridge for slicing. Question is: how do you guys work to prevent drying? Au jus in the pan while holding? Do you slice ahead, or by the order? I'd prefer to slice them all ahead of time, and retherm as needed, but obviously I'd do what is best for sales and a good finished product. Thanks!
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