Annual freeze-out camping trip this weekend and I'm in charge of smoking 2 pork shoulders and about 75 wings (chicken). My question is, how far in advance can I get the dry run on both items and get them back in the fridge? Due to work schedules Id love to do it tonight. Chicken is being cooked Friday around 1p, and the pork will go on around midnight Friday into Saturday.
Any thoughts?
Any thoughts?