Cooking pork Butts on Thursday

[rlgiv]

So, Thursday I am going to smoke a couple of pork Butts for some friends little boys birthday party that is on Saturday. Problem is I work Friday and Saturday so the plan is to smoke on Thursday and refrigerate Friday and saturday then warm it up and transport to the party on Saturday.

My question is. Should I keep the Butts whole until after they are warmed back up or should I shred them the same day I cook them.
Also with that much meat what would be the best strategy to reheat them?

 

[zachd]

I would smoke them and have a pan below them to catch all the drippings defat the juice. I personally pull the meat after the cook then put the pork back in the pan with the juice for storage

I would reheat in oven at 250 in the pan with tin foil over the top
Put in some apple juice

Add a finishing sauce after you reheat
https://www.smokingmeatforums.com/threads/finishing-sauce-for-pulled-pork.49892/

 

[oldsmokerdude]

Pull it soon as it's rested an hour or so after the initial cook. As Zack mentioned, pour the juice (drippings) from the smoke in with the pork after it's pulled. Reheat in a slow cooker (okay) or vacuum bags (better). It will taste great.

 

[matchew]

Personally I would pull after a little rest the same day. Vacuum seal in as many bags as needed then warm the bags up in a pot of hot water on the stove. You can always put the meat in a croc pot after you reheat in the bags. The pork will stay moist and nobody will know you didn't just pull that stuff off the smoker.
Works every time for me.

good luck!

 

[zwiller]

+1 Pull after smoking. That said, one time I tried chopping instead of pulling and family much preferred that. I prefer roaster oven over crock but both work. Foil pans into a low temp oven is also doable. Don't OCD about reheating, PP is very forgiving.

 

[hardcookin]

I would pull,then vacuum seal. Use a cooler with ice water in it to cool the vacuum seal bags then refrigerate.
Use whatever method above to reheat.