I'm going to smoke a couple of pork shoulders, what I need tomorrow plus an extra. My normal method is to smoke them about 8 to 10 hours and then wrap them in foil and finish in the oven for up to another 12 hours. My thought was when I take them out of the smoker and wrap them to put the extra one in the freezer at that point. Then when I want to use it I could defrost the whole shoulder and warm in the over to finish it off.
Or should I just cook it all the way, pull it and freeze it that way?