Cook in two places.

golpher247 · January 8

Hi all, I'm heading up to our cottage in a few weeks for a guys weekend. I've got a 19 pound shoulder that I want to cook. My problem is that my egg is in my backyard and not up north. I'm serving the shoulder on the Friday night but driving north the day before. Can I smoke the shoulder for 6 hours or so and then drive it north and put it in the oven the next day to finish off the cook? Will I change the taste if I cook, let rest, cook again? Any thoughts would be appreciated

The Cen-Tex Smoker · January 8

Nah, do it all on the egg, pull it, bag it, and reheat up at the cottage.

Hashmaker · January 8

I would finish the cook at home and re-heat the shoulder when I got where I was going. I've never stopped cooking a big hunk of meat like that in the middle of a cook. I am curious what others say though.

CeramicChef · January 8

You'll want to cook it all at home. Get the internal temp to 190-195. Pull the shoulder, wrap in foil and let sit in a cooler for a couple of hours. Then pull the pork and put it in a nice aluminum pan and cover. You'll reheat in your destination over set at 325-350. This way you won't have to reheat the shoulder and then finish the cook. That'll take some kind of time. Enjoy the Guys Weekend!

BuckeyeBob · January 8

I agree with the others. When I reheat, I like to add a little bit of apple juice and a good sprinkle of the rub I used to add a little flavor back. Should work out fine for you.