A friend has asked me to do a bunch of pulled pork for a party of 60+ this weekend. I did 30 lbs for July 4th, so I feel comfortable I can handle it. I have some questions though.
I'd like to smoke the meat Thursday.
What do I need to consider if I do it this way? I'm used to pulling it off the smoker or out of the oven (wrapped in foil) when it reaches temp, wrapping and putting in a cooler for 30min to an hour, and then opening it up to pull it and eat it.
How do I deal with the pork after pulling it off the smoker or out of the oven? What do I do with it Friday? What should I do with it on Saturday before the party?
Also, is there anything I should consider doing to make sure it doesn't dry out for the party?
Thanks in advance for the help.