Sorry guys if I'm posting to the wrong thread. My wife recently lost her grandfather and I'm volunteering to help out by smoking up some pork butt/shoulder to make a bunch of smoked, pulled port to feed the family after the viewing. Obviously, I would like to smoke it the day or two before the viewing so I don't smell up the funeral home. I've never had a need to store my pulled pork up for an extended time to later be "presented to guests". What is going to be the best option?
Do I smoke the meat for 6+ hours, but not all the way up to the full recommended heat...only to finish a couple of days later in an oven? Or is it better to cook it all the way and then store shredded?
I would love ANY and ALL feedback as soon as you're able to share. I'm going to be smoking these butts in the next day or two.