Pre Cooking?

[Wozza]

Hi Guys,

I've agreed to put on some slow cook BBQ goodies at a weekend charity event and I want food to be available from Saturday lunchtime. I'm not going to be able to set up and start smoking at the venue the night before and it's a few hours away from home so I just wanted some advice on how to pre cook/transport/reheat.

I've got pulled pork and brisket in mind and am wondering about the different options:

1. Cook the pork in advance and pull (or slice the beef), put in tray, cover, cool, chill, then reheat on a smoker at the venue
2. Cook pork and beef joints, wrap, cool, chill - reheat at venue then pull and slice
3. Cook, wrap and rest in coolbox whilst driving to venue (3hrs)
4. Part/interrupted cook - let it part cool down, and get it back on the smoker asap to pick up temperature again and finish cooking (a bit like on occasions this has happened when cooking through the night and when left unchecked the temp has dropped way too low..oops) - does this really impact on the quality of the food? Similarly does pre-cooking,cooling and reheating effect tenderness?
5. None of the above...someone knows a much better way??

If it's a thumbs up for precooking how far in advance can I safely cook and store these joints?

If reheating whole joints what temperature would you go for? Would you rest them again after reheating?

If cooked then reheated, is it then safe to cool and reheat a second time (thinking leftovers)?

Anyone do events regularly and got this sussed?

Cheers

[Pete Mazz]

I would cook and pull the pork the day before. Reheat at any time.

Smoke the brisket and leave whole. Wrap tightly in foil and cover with thick towels or blanket and transport in cooler. Slice when you get there.

[Frank_Cox]

perty much what Pete said. If you need to add moisture then I like to use a sprite/ aujous/BBQ sauce mixture

[Rodcrafter]

Yep me too

[Clover Ridge Smokers]

The exact advise I would have given.

[Puff]

Sprite like the Coke version of 7-up?

[Wozza]

Thanks that's straightforward then.

Frank - Whats aujous? like a French Jus?

[Rev.Mike]

the meat drippings that are in the foil when you wrap would be the aujos

[The Czar]

Aujous.....she was a quiet French girl ......