Traveling pulled pork for tailgate

[KC Fred]

Hi All, First post!! I am smoking a pork shoulder for a tailgate. I live 4 hours away and am staying at my buddy's house the night before. I plan on have the shoulder done at 5pm on Friday, wrapping/packing in a cooler for the trip to my buddy's house, but from there I have a decision to make on what to do before noon on Saturday (when we eat!), Do I...

A) keep it warm in his oven at around 200 degrees Friday night. Make sure it stays above 140 degrees, repack it and take it to tailgate and pull it there?
B) Pull it and put it in a crock pot?
B) Put it in the fridge and cool it down and then reheat on a grill on Saturday? If so, would you pull it before or after the fridge?

Worrying about it drying out if I keep it hot so long, but from experience I always think it is better coming out hot than reheating it. Thanks for any advice.

 

[Drevnick]

I have had good luck reheating in a crock pot. I have cooked a shoulder a couple days before and put it in the fridge in 1gal bags. Brought it to work a couple days later and heated it up in some broth with some extra seasoning, or save the liquid when smoking it. Always turns out great!.

 

[oldsmokerdude]

Crock pot would be the way I would go. Don't forget to add some additional liquid, ideally from the original cook.

 

[tropics]

If you have a food saver you can vac pack,when it is time to reheat drop the bag into a pot of hot water.I recommend using the smaller bags they heat quicker.
Zip lock work in a pinch
Richie

 

[Bearcarver]

If this is for Tailgating in Kansas City, I'd keep that food away from Andy Reid!!!
That's why he left Philly---He Ate 6 Cheesesteak Joints out of business.
He heard about the Great Kansas BBQ, and Off he went !!!

Bear

 

[Winterrider]

As long As you have electricity, could always vacuum seal in a couple different packages and SV for reheating. That would certainly keep it from drying out.

I guess I missed ritchies post