Pulled chicken ahead of time?

[mng024]

Hi all, question about smoking ahead of time for a group event. Going to have about 30 people and planning pulled pork and pulled chicken. I have a commercial warming/holding oven , however, it is one temp for both drawers. I'm not concerned with the pulled pork as the plan is to smoke the pork butts to probe tender and then wrap and hold unit the afternoon of and shred. However, what is the best approach for the chicken? Smoke and pull and refrigerate day before, then add some broth and let it reheat in my holder with the pork around 150° was what I was thinking. Open to all tips and help! Thanks

 

[normanaj]

Smoke,pull and then bag it (shrink wrap preferably). Heat it in a pot of water or sous vide.

 

[DougE]

Smoke and pull and refrigerate day before, then add some broth and let it reheat in my holder with the pork around 150° was what I was thinking. Open to all tips and help! Thanks

Not a whole lot different. I smoke and carve my turkeys a day before Thanksgiving. All the sliced meat goes in foil pans and kept in the fridge overnight. On the day of the meal, I add some broth and reheat the foiled pans. Pulled chicken should be fine the same way.

Vac sealing and reheating in boiling water or Sous vide will work fine as well.