I bought my first smoker last summer. I bought a chargriller pro w/ side fire box and smoked with it almost every weekend of the summer. Seems I learn a little bit every time I use it. I found this forum and have really learned alot. My question is I am going to do a couple of boston butts for a party. I have to smoke the meat 2 days in advance because the party is out of town. What is the best way to keep the meat moist and tender. Tips or trick on reheating the meat would be very appreciated. Also should I pull it before it is served or after it comes off my smoker?
