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I will be smoking 13 butts for an auction dinner on March 1. I will be smoking them at home, but I would like to take them and pull them on sight. They will be served at 6 pm, so the problem with smoking them the day of, is that I will have to be up VERY early that morning to get it all done. So my question is, can I smoke them to 160-170 a few days prior, wrap in foil and refrigerate until the day of the event, and then put them back in the smoker and / or oven and get them to pulling temp, throw them in a cooler, take them and pull as needed? What i have done in the past is smoke and pull ahead of time, bag and refrigerate, and then warm it the day of the event. That was okay, but the meat got drier than I'd like. So do you think this will work? Thanks in advance for any input.
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