Dinner is on Saturday
start cooking Wed or Thursday night Pulled pork, Brisket smoke all night. Pull the pork following day and cook the chicken while pulling the pork. once done i'll shred the chicken into pieces and pack up all the meat into double ziplock bags and on ice. the plan is to reheat using a turkey fryer pot & propane. get the water boiling and then submerge a few bags of pork for about 15 min. once heated into covered aluminum pans w/ water baths and sterno. i was thinking of mixing some rub and apple juice to put in the bottom of the pulled pork pan. i'll try and save some brisket drippings for the brisket and use some rub and chicken stock for the chicken.
should i slice the brisket in advance and ziplock it? or slice onsite and ziplock to reheat onsite?
i was thinking of making some burnt ends too. do the burnt ends re-heat well?
any advice and/or recommendations are appreciated! i've done 30-40, people before, but, it's always at home. this time, i'm gonna be rural and no stores for emergency last minute stuff!!