Pulled pork in 2 cooks?

[mikeharold]

I'm going to do 2 smokes this weekend for my birthday party. Both are going to be on the Pit Barrel. One is going to be a whole Costco brisket which I'm going to do on Saturday, the day of the party. The other is going to be a pork butt for pulled pork, but I cant do both at the same time. I remember I have done a pork butt before and smoked it and  finished it in the oven the next day, but can't remember exactly what I did. Did I mention I'm turning a year older  ?

If memory serves, as it does less and less every time the calendar rolls around to this time each year, I smoked it until maybe 165...?, wrapped in foil, fridged and fired back up in the oven wrapped at 350 until pullable. Sound about right? Think I'm gonna smoke it in the P.B. then finish off on Saturday in the Mak for the oven as it's gonna be a bit warm here so we don't have to heat the house.

Who's done this and does this sound about right? Pretty sure I saw it on here that gave me the idea, but can't find it now. Must be a search issue...yeah that's it...couldn't be a memory problem...right? Now where'd I leave my beer  ?!

[GusRobin]

When I do it the day before I do it to 205 ish , pull it, bag it and then in the fridge. Next day put it in the crock pot with some apple juice.

[sparky]

When I do it the day before I do it to 205 ish , pull it, bag it and then in the fridge. Next day put it in the crock pot with some apple juice.

That's a great idea.  I mix a little bbq sauce in my apple juice.

[smoker pete]

When I do it the day before I do it to 205 ish , pull it, bag it and then in the fridge. Next day put it in the crock pot with some apple juice.

+1   

[mikeharold]

Got it, thanks guys. I may give it a go this way this time.

[Kona]

When I cook for my coworkers, I'll do the pulled pork the day before, pull it and put it into my removable "pot" in my pressure cooker and into the fridge. I'll slowly warm it the next day, mixing occasionally, and I add the Jess Pryles "Carolina pork dressing" as it warms. That's a pretty good mixture to add

[tlg4942]

When I cook for my coworkers, I'll do the pulled pork the day before, pull it and put it into my removable "pot" in my pressure cooker and into the fridge. I'll slowly warm it the next day, mixing occasionally, and I add the Jess Pryles "Carolina pork dressing" as it warms. That's a pretty good mixture to add

Thanks for mentioning Jess Pryles. I looked at her web site and there is some interesting info on there.