- Jul 9, 2014
- 16
- 10
I am going to be catering 150 people in less than 2 weeks. They want a mix of smoked brisket, pulled pork, and chicken. I will be cooking the beef/pork a couple of days in advance, and cooking the chicken day of. I was just wondering what the best way to store all that meat would be. Should I go ahead and pull it, or leave it whole, and pull it when reheating it on the day of the party?
