Hi everyone. I'm cooking 7 butts Friday afternoon/evening, they should be done around midnight. I don't need to be pulling them until 9:00 am Saturday to serve at 10:00-noon. I have a large Cambro.....how would you hold them from midnight to 9:00? Let them cool just a bit to stop cooking and toss them in the Cambro? Or cool them down and reheat? (which would be a pain) I'm worried about them continuing to cook and/or bacteria if not enough time to cool......thanks!!!!!

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