Pulled pork help!

[klovebbq]

Hello new to the forum I'm cooking 20 pork buttsfor a big event and am looking for help on how to do it I will be cooking all 20 Thursday night to Friday morning so that they will be ready at 6am Friday to serve from 8:30am-4pm then my BIG QUESTION is how to i store them properly in the fridge or freezer WITHOUT SHREDDING for Saturday to be served from 12pm-7pm I will be reheating them whole in my smoker still wrapped to avoid over smoking thanks in advance for any help I am really looking to avoid pre shredding

 

[submariner]

​Well first welcome to the Forum. Wow 20 pork butts. I can not imagine tackling that so I am not sure I can help with your request but I know there are many here that can shed some light.  I bet one of them jump in here any time.

 

[klovebbq]

Thanks and yeah I did it last year but didn't have to cook them all on Friday unfortunately I'm busier this year and won't have time to do them on Saturday so I have to cook all of them Thursday night for the weekend

 

[chef jimmyj]

Just curious, why do they have to be whole? Pulled, Panned and Foiled , it reheats fast, does not risk issues from a long cool down and reheat, taste fresh and sealed in pan meets the no additional smoke requirement. I catered for years and always pulled after smoking...JJ

 

[crankybuzzard]

Big question I have is this, Thursday night start, ready to serve at 0630 Friday morning? What time do you plan to start smoking the butts? That's a HUGE cold mass going into a smoker and could possibly take 16-18 hours to complete.

 

[chilerelleno]

Hello new to the forum I'm cooking 20 pork buttsfor a big event and am looking for help on how to do it I will be cooking all 20 Thursday night to Friday morning
so that they will be ready at 6am Friday to serve from 8:30am-4pm
then my BIG QUESTION is how to i store them properly in the fridge or freezer WITHOUT SHREDDING
for Saturday to be served from 12pm-7pm
I will be reheating them whole in my smoker still wrapped to avoid over smoking thanks in advance for any help I am really looking to avoid pre shredding

Are you doing two events, one Fri all day and one Sat afternoon?

 

[noboundaries]

Welcome to SMF, and I would definitely pull the meat when done. Reheating whole is just extra work.

 

[klovebbq]

ok I guess I will have to pull I just wanted to save some space in the smoker cause I will be having to cook sausage and will be taking up one whole side of my pit and yes I'm doing two events one Friday and one Saturday I have cooked this many porks More then once but never had to reheat the next day other reason for not shredding was presentation I feel like when the customers see it fall apart that's the seller!