re: Best strategy for BBQ that is being smoked Saturday, but eaten Sunday

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I smoke and pull, then store overnight. Throw it in the oven for a bit the next day and you're good to go.

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Did this In a bind one time and liked it so much I'll never go back. It really helps when I'm hosting a party to have it already cooked and pulled and all I have to do is reheat. I think it tastes better