Here's the scoop.
In a couple of weeks, we are going on a family vacation with the inlaws, about 10 of us total, staying in two cabins. Leaving around 1:00pm Friday afternoon...a 3 hour drive to the cabins.
I have been asked to smoke a couple pork shoulders for pulled pork sandwiches Saturday night.
Here's my plan, with a couple of questions. Feel free to offer advice. FWIW, I have a Brinkman upright smoker.
Already placed an order with my butcher for 2 5lb shoulders. I know this is more than we will need, but who doesn't like leftovers?
Wednesday night: pick up meat and store in fridge
6:00am: Pull from fridge, cover with rub, wrap in plastic, put back in fridge
9:00pm: Pull from fridge and sit on counter, get the smoker ready
10:00pm: Put meat in smoker
I’ll get up a few times in the night to check temps and mop
10:00 or whenever meat reaches 180-190 degrees, take the meat out of the smoker, double wrap in foil, wrap in a towel, and place in cooler.
Friday afternoon: driving to cabins, hopefully I’ll remember to pack the cooler.
3:00pm at the cabin, unwrap meat and start pulling into a 9x13 disposable aluminum pan, let cool, wrap in plastic and stick in fridge
Get pan out of fridge, add some apple juice, cover with foil and warm it up in the oven.
Eat pulled pork sandwiches!
Feel free to pick apart the plan. It will be the first time the in-laws will have had any of my smoked meat and I want to exceed expectations… and keep my title of favorite son in law.
If the oven is the best way to reheat the pork, what temp and how long do you think it will take
Thanks in advance