First I am very glad to have found this forum. I have been q'ing for a few years but am faced with an unusual situation. I am smoking the meat for my sons wedding. I plan to mainly stick with butts and turkeys. The butts are going to be served sliced so I only plan to cook to 180-185.
I will have to smoke them about 2-3 days before serving and then reheat at the reception. I will not be able to take a smoker with me so I will I will have to reheat in the oven.
My plan is to smoke , let cool, wrap whole in saran wrap and foil, refrigerate, then the day before slice and tray the meat, cover in foil, and reheat in oven...maybe 250-300 with a sprinkle of sauce on meat.
I would love to serve right off the smoker....but thee will be about 300 people there and big smokers dont mix with the tux I have to wear.
I would appreciate any suggestions you pit masters might have
thanks a ton
David