Okay folks. I'm in a jam and need your help. We're having a family get-together tomorrow afternoon and everyone wanted me to smoke a couple of roasts and a bologna roll. Bologna is done. I've still got two hours to go on the roasts.
Here's my problem. With my work schedule, I couldn't smoke this until this evening. And, I have to work tomorrow until 3:30. When I pull the meat off the smoker, I will double wrap them in foil and stick them in the oven at about 150 degrees to tenderize for a couple of hours.
Then what? I'm afraid to put it in the fridge for fear of it developing that greasy glaze on it. And I'm afraid to leave it out (but still wrapped in foil) for fear of bacteria. If I put it in the fridge, I'm also afraid that instead of being ready to eat tomorrow when we get there, it'll have to go into the oven for an hour or so to warm up. I also want to minimize it drying out.
What say you pros???? And thank you in advance for any help!!!!