I'm planning to smoke a bone-in chuck roast for pulled beef for New Year's, using a tried-and-true recipe. We are traveling, so unfortunately I will need to smoke it the day before, and heat in an oven before serving.
The question is, when is the best point to interrupt the process? Would it be better to complete the cook at home and transport just the shredded beef, or to stop at some point in the cook (say, an hour or two into the stall), wrap and refrigerate the roast, then complete the cook and shred at the location?
The question is, when is the best point to interrupt the process? Would it be better to complete the cook at home and transport just the shredded beef, or to stop at some point in the cook (say, an hour or two into the stall), wrap and refrigerate the roast, then complete the cook and shred at the location?
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