I'm smoking ten pounds of baby backs, one 7 lb pork shoulder and a 7 lb brisket flat the day before we will serve them for dinner. I plan to cut the ribs, pull the pork and slice the brisket after smoking it and put each in their own foil tray and cover with foil and put in the refrigerator. The next day I plan on putting some apple juice in each tray, recover and then put in the oven on 250 for about 3 hours.
before I serve.
Does this sound right. Has someone done this before and have a proven way. Is this going to dry out my cook. Looking for confirmation or a better way. Thanks mike