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

When it is done, pull it but leave it in chunks as much as possible to keep it from getting mealy. The more you handle it, the more likely it ends up looking like cat food.

On Sunday, finish pulling the meat and heat it up in the oven covered with foil. When you are ready to serve, heat up some sauce over the stove and then mix the warm sauce with the meat for the final touches.