Hi everyone,I am planning a trip to Montreal this weekend. We are leaving on Friday mainly because I want to get out before Hurricain Earl gets here. I am cooking two Butts total weight 25lbs. I will be following smokin's butt 101. The end result will be pulled pork. Now my concern is..the drive is about 15hrs. I will be cooking tomorrow,letting them cool down then prep them for travel. I was thinking of leaving them whole until I need them on Saturday and reheating them in an oven then pulling. Or I could pull them before I leave and vacuum pack them.If I vacuum pack should I also add sauce to keep them moist??What do you guys think..Rob
Original Post