Question on smoking meat 1-2 days in advance (pork butt, baby backs, and bologna)

Discussion in 'Pork' started by gopokesmoke, Aug 3, 2013.

  1. gopokesmoke

    gopokesmoke Newbie

    Hello all,  "She who must be obeyed" has informed me that I will be attending a weekend long co ed bachelor/bachelorette party at a lake house that she is planning (her best friend is bachelorette and she is maid of honor).  She also volunteered me to essentially cater the entire weekend, so naturally I decided that one night we will have BBQ.   I'm planning on doing pulled pork, baby back ribs, BBQ bologna (Oklahoma prime rib!), and possibly some tri tip. Since i was also informed i must participate in all activities like boating, lake, socializing, etc (even thou I dont know anyone that will be there!) I have to smoke the majority of the meat in advance.

    So my question is, when smoking pork butts in advance should I smoke them to preferred pulling temp then leave whole before reheating or should I go ahead and pull the pork in advance as well?  I dont want it to end up dry if I pull it in advance.  Also if reheating whole, what IT should I reheat too?  Same with the Baby backs?

    Im also not sure of what means of reheating the meat I will have once I get there.  My cooker is too big of hassle to transport so I'm going to take my weber kettle to reheat if I cant find anything that produces fire. 
     
  2. Have a safe and wonderful w/e

    Happy smoken.

    David
     

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