Do you guys have any thoughts/advice and how to's on smoking pulled pork, ribs and chicken in advance? I am having a fantasy football draft party at my house on Sunday and I wanted to do a couple boston butts, maybe some ribs and I loved the way the chicken turned out so I want to do that as well. I know the butts will take a really long time to cook and I don't want to pull an all nighter, so I was thinking about getting up early on Saturday morning and smoking them so they would be done and I would only have to heat them up on Sunday. To reheat it the next day would I put it back in the smoker or put it in the oven? How long does it normally take to get them back to being hot? Also do I sauce them when they are done on Sat or just wait until Sunday? Same questions about ribs and chicken. Or do you guys think I should just season and brine the chicken on Saturday and then smoke them on Sunday since they only take a few hours of cooking time? I'm not sure how the chicken would be reheated. Thanks again for everyones help it really is appreciated.
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8/26/15 at 5:01am