some info on butt needed

You can hold a 4-6 hrs ,in the 150 at 135º- 140º.

I'd foil it with a shot of apple juice and let the cooker stay warm.

I'd pull a few mins before ready to serve.

If you need to hold after pulling,add a little vinegar sauce,or AJ,in a foil half pan.

Top with plastic wrap and then foil.

It will hold several hrs at 135º-140º.

If it starts to dry,mix with half AJ,and 1/2 sauce.

Mix.

Gene, we regularly hold butts and brisket for up to 4 hours at 140 before pulling. It seems like the hold time adds to the bark. We put the butts on at 8 p.m. and frequently they have reached temp by 5 or 6 a.m. By the time we get going it could be 10 a.m. The best part of the CS is the probe and hold cycle. Keep stokin and smokin.