Timing/Logistics Help....

[marmarbal]

So I've attempted (successfully thanks to folks here!) a number of Smokes, and decided to take on a much bigger challenge.

Cooking for about 45 people as a Thank-You.  Planning on serving up some smoked salmon, a smoked pork loin, and a smoked corned beef to my Squadron on Fri around 12:30.

Here's my quandry:  If I smoke the loin and corned beef on Thursday afternoon/evening, then the salmon Friday morning, what's the  best way to re-heat the loin and corned beef?  Can I just wrap them in foil and throw them in the Smoker if they fit?  Better just using the oven?  Would love to have everything warm about the same time, and appreciate any suggestions!

 

[Dutch]

On stuff that I have smoked a day or two before an event, I alway rewarm in the oven using disposible aluminum pans. Add about 1/4-1/2 cup of beef stock to the pan and cover with foil; the stock will help keep the meat from drying out. I reheat at 250° and like to get the internal temps to 150° for serving. If it's stuff I've already pulled (like Pork Butt) and sealed in a vacuum bag, I put the whole bag in a pot of boiling water to reheat.

 

[marmarbal]

Thanks, Dutch!  That gives me a plan to start with!