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Thanks again everyone. Smoked it until 10:15pm last night then put it in the oven. Had to run to work at 8AM so I put it in foil with some of Chef's sauce (thanks Chef!) then threw it in the fridge (extra fridge wth no other food, hopefully serve safe). Now it's in the oven at 225°F until 203°F...

Did some more research and found this: http://amazingribs.com/tips_and_technique/cook_today_serve_tomorrow.html What do you guys think about smoking it for a few hours Thursday night, then the oven from about 10pm Thursday until 5am Friday. Friday morning it will go in foil and on ice into the...

May be able to take a turkey fryer, I'll look into that. I may not be able to get access to a vacuum sealer on short notice though. Thanks for the ideas about apple juice and pulling it the night before. I appreciate the short notice help!

Hi All, Thought I posted this before, so sorry if it's double posted. Anyway, this Saturday I'll be tailgating, but just found out I can't bring my smoker. I will be making pulled pork from a halved 20lbs butt, and need some advice from you guys. I was considering putting the pork in the...

Accidentally posted twice...