I plan on doing the cooking for my daughters 2nd B-day. We should have something like 28-34 adults and about 10 little ones... I'm taking on the duty of doing all the "cooking" (Meat and sides for main course). I know this is a smoking forum, but hopefully some of you can help me out... I'm gonna do a few butts for pulled pork. I plan on smoking them a couples days before the party and storing in the fridge. I read the sticky and I'm well learned on how to properly smoke a butt for pulled pork. Here's my question for the pork: After foiling and removing from the heat at 205-210 degrees, should I take them straight to a cooler and allow to rest for an hour or two? Longer? Or, should I leave wrapped and let rest at room temp? How long? When should I add to the fridge? Should I pull the pork before adding to the fridge? I won't add finishing sauce until the pork is reheated and ready to serve. This leads me to my next question: How should I reheat? Is the oven, set at 250, okay? I'm also doing about 5 chickens. I'm not sure if I'm going to smoke the chickens or just beer can them and cook in the oven. I can cook these the day of the party if I do them in the oven. If I do cook prior to the day of the party, how should I store them and then reheat and still retain most of the moisture so that the chicken doesn't dry out? Thanks for any help.