I agreed to smoke a few shoulders for next weekend's large graduation event. It starts at 2:00 PM and is 2 plus hours away. I prefer that the pork be fresh. To be safe, I would get up at 3:00 AM, start a fire, and be cooking at 4:00 so we could leave around 11:30. If I cooked it the day before, pulled it, and vacuum sealed it, would that retain flavor better than putting it in a covered foil pan?
I am confident that I could get up at our normal 4:00 AM, be cooking by 5:00 at 275 to 300 degrees, and have the internal up to roughly 190ish by 11:30 +/-. Then put it in coolers with towels, and it would be fine 2.5 hours later when we got there. Any thoughts?
I am confident that I could get up at our normal 4:00 AM, be cooking by 5:00 at 275 to 300 degrees, and have the internal up to roughly 190ish by 11:30 +/-. Then put it in coolers with towels, and it would be fine 2.5 hours later when we got there. Any thoughts?