Smoking ahead of a weekend trip away

It would be safe if the following conditions are met: it has reached an internal temperature of at least 145* (minimum safe temp per USDA for pork) prior to stopping the cooking to chill. Also, follow the guideline for non-intact meats if it has been injected, deboned or otherwise punctured (40-140*/4hrs). When reheated, USDA recommends a minimum of 165* internal temp (treat it as leftovers)...for pulled pork you would obviously be exceeding that temperature, so a non-issue in that case.

I would advise that the meat may become much more dried-out from the reheating. If it were at all possible to finish cooking on site would be best (any oven, or indirect on a grill), as this would reduce your number of the application of heat from 3 to 2.

Also, a better option provided there would be someone at home, run your smoke then go directly to the oven set @ 210* or so for a slow finish until you returned that evening, instead of smoking, chilling, then cooking to finished temp later.

Eric

Pulled pork in my opinion is best a few days old. I would suggest you finish it, pull it, place it and the drippings or finishing sauce into a foil pan, cover with foil Then reheat the pulled pork in the oven. Depending on how much time you have to reheat a large chaffing pan will only take a few hours to reheat at 200-225. This method works great and you will not end up with dried out meat.

We even do this camping except we put the meat in the Dutch oven and reheat. Never had dried out meat. Give me more time to play than sit and fuss over the smoker all day!

Depends on the weight, but if you only have 12 hours or less to cook it you could push ~250* in the smoker and the oven (for 8lb+)...maybe a bit less for 7lb...a half Boston butt in the 3.5-4lb range could go in @ 225* or so and make it in less than 12hrs. Just be sure to preheat the oven before transferring.

Eric