Reheating on the smoker - Pork & Chicken NEED ADVISE

[rmenasco]

I just finished up cooking 8 pork butts (60lbs) and 16 chickens. Not sure of the weight in pounds...  I am planning on re-heating in my smoker for a large party tomorrow. How long do you think it'll take? 

I have the pork in 3 roaster pans and the chicken in two roaster pans. 

3 hours @ 225?

photo 1.JPG

• rmenasco
• Aug 22, 2014

photo 2.JPG

• rmenasco
• Aug 22, 2014

 

[oldschoolbbq]

Be careful it doesn't dry out., wrap in foil with a bit of Apple juice or a liquid and be sure to use the therm. , go to 165*F to serve , IMHO.

 

[hambone1950]

Be careful it doesn't dry out., wrap in foil with a bit of Apple juice or a liquid and be sure to use the therm. , go to 165*F to serve , IMHO.

Not to contradict , but I would cook to 165 initially , but when reheating I would stay at 135-140 to avoid drying out. I don't mean to nitpick , but I was taught that you don't want to reheat above ( or too close to) the temperature that meat was originally cooked to. To avoid drying out.