I've been cooler-holding since day one with shoulder and brisket. Add a little stock to it just before closing up the foil and it'll be soaked right in by the time you serve. Awesome.
Doing pulled pork again today. Put a small butt on at 7 am and smoking it low now, turning up to 250 soon. Tried making some home made BBQ sauce but I'm gonna serve it on the side with Bone Suckin' sauce as an alternative. Painting every hour with a mop recipe.
vac sealing is one option, but like FBJ said, with bones sticking out that can puncture, another option is to do it the old school way.
fill a big bowl or a 5 gal bucket up with water, put the meat in a large zip lock bag, push the bag deep into the water just until the edge of the zip is level with the water. squeeze the bottom of the bag to push any pocket of air up and out then continue onward up until the bag is just about free of air. carefully press the zip across and you're set. pull the bag out of the sink, bowl or whatever and you'll have a nice looking vacuumed bag.
The Damn Stall
My beer can chicken was awesome. It brined for almost two days in the fridge. Ribs have about 30 mins left to go. Mmmmmm, can't wait
2 days? did you get the Big Bird?
what kind of brine did you make?