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I bought a cheap but surprisingly nice jerk pan/barrel style barbecue in August and had bit of luck smoking a small piece of pork shoulder on the maiden run. It's got three grills and a temp gauge in the lid so I just made a charcoal fire on one side, hickory chips in a foil packet on that grill and the meat with a dry-rub on the other side, lid down and tweaked the fire to maintain heat and the meat's distance from it for about 6 hours. Would have gone longer of i'd had time.
Big family party tomorrow and i'd like to do load of pulled pork. Question is, is it feasible to barbecue the pork today and re-heat tomorrow?