Folks,

SWMBO has informed me that I will be cooking Pulled Pork for our
Superbowl Party. The original plan was to wake up early and have the
pork ready to come out of the smoker rigth about game time. Well,
life got in the way and we have other stuff going on on Sunday, so the
new plan is to smoke the meat Saturday and reheat and pull it Sunday.

My question is how to accomplish this. Typically, I take the
meat out at 195* internal, double wrap it in foil and then wrap the
bundle ina towel and hold it in the oven (just for the insulation,
the oven if not hot) for 30 minutes to a couple of hours.

Now i 'm talking about 18 hours or so between taking the meat out
of the smoker and pulling it for the party. Do I:

1) Refrigerate it and then reheat to some new internal temperature
for pulling and serving?

2) take it out of the smoker at some lower internal temperature,
refridgerate it and then take it to 195* in the oven on Sunday?

3) I am not really comfortable with leaving it wrapped and insulated
for that long without , but I have seen it suggested.

4) Order a bunch of Subway meatball Marinara subs.

5) ????

Any suggestions or discussion would be appreciated.

Rock