Most any meat you smoke can be re-heated the next day. I just did a cater for 20 people where I cooked it all the day before, delivered it that morning and they heated it in the oven for 4 hrs. at 180° - everything came out great!
Pulled pork - cook the day before, rest it for 2 hrs. then pull it. To re-heat the next day place in a covered disposable foil pan with some apple juice to keep it moist.
Brisket - cook the day before, rest for 2 hrs. then put whole in the fridge. Re-heat whole wrapped in foil (or a covered pan), slice, and serve with the heated drippings.
Chicken - cook day before, stack in layers in a foil pan - brush each layer with a thin coating of BBQ sauce, cover with foil. When re-heating the BBQ sauce helps keep it all nice and moist.
Ribs - cook, wrap in foil with a little BBQ sauce. Same as the chicken, sauce adds moisture during re-heat.
Those are just off the top of my head, you can basically re-heat everything for the most part.
Bacon! The
fifth food group!
Johnny Rodriguez
22.5"
WSM & 22.5"
Weber Kettle
YAWYE
http://www.smokingmeatforums.com/t/94076/wsm-mods
I think I interfered with JIRodriguez' answer to your post; it was here then disappeared; I snagged it and put it back on here and second all his great advice!
