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Need advice for a smoke tomorrow eat Sunday


Joined Aug 2, 2016
Hey all,

Catering an event for a close friends surprise 40th bday. I am gonna me smoking 4 Boston Butts for the event.

I know I can smoke them and wrap them in foil and wa them up the next day.

A couple of questions.

1. Should I wait and shred them on Sunday?

2. What temp should my oven be and for how long should I warm them up? Also should they be wrapped in the foil still as I warm them up.

Any other suggestions are welcomed!

Thanks in advance and looking forward to the smoke.


Epic Pitmaster
OTBS Member
Joined Oct 4, 2012
Pull them after they are cool enough to pull.

Reheat in a 200-225 degree oven in chaffing pans or foil pans covered with foil.

If you can catch the drippings while cooking the pork, de-fat it and pour it into the pulled pork.


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
How do you de fat drippings? You put them in the fridge & the fat will solidify on the top, then just scrape it off.So it's best to shred before? Yes  It wouldn't get dry? No it won't get dry
Hope this helps!


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