Has anyone ever smoked a shoulder for use the next day? If so, what was your process? I had actually contemplated smoking it very late in the day tomorrow so that it hit 165 around midnight or so and then throwing it in a cooler wrapped in towels. Then when I get home from Ice fishing Sunday around 1:00pm, throwing it in foil with apple juice till it hit 195. I thought that the meat wouldnt totally cool from the time I pulled it at 165 until I got back home at 2. Any suggestions or known good methods?
Thanks,
Jim
Thanks,
Jim