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Old 07-01-2010, 06:51 PM   #11
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Meh, tell the guests to cook their own damn meat. :P

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Old 07-01-2010, 06:55 PM   #12
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Originally Posted by Homercidal View Post
I'd just do the get up in the night thing. It kind of sucks, but you're back to bed before you know it and the timing is nice for having the best product on the table for the guests.

This from a guy who took 3 days of smoking to get his pulled pork finished!
Goal is to not be smoking *at all* during the day saturday; this way I'd still have to tend the fire every few hours. I'm either going with the oven method or the full smoker method, but then store in vacuum sealed bags method.
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Old 07-01-2010, 07:02 PM   #13
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Although I've often considered starting the smoking the night before I've never done it. One thing to keep in mind is that the smoke flavor get's into the meat during the first 3 or so hours. After this you don't really need to use the smoker.

Maybe you can start the brisket and butts Friday night. Pull them off the smoker after three hours and let them cook over night in your oven at 225?
I have read that that is a very viable option for this scenario.

I will be taking my chances, plan on firing up the smoker at 6AM on Sunday and hope things are done by dinner.
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Old 07-01-2010, 07:17 PM   #14
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Originally Posted by Myrdhyn View Post
Goal is to not be smoking *at all* during the day saturday; this way I'd still have to tend the fire every few hours. I'm either going with the oven method or the full smoker method, but then store in vacuum sealed bags method.
Sorry, I have an electric smoker. I'd prefer to use a charcoal smoker, but at least I just have to plug it in and replace the chips once...
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Old 07-01-2010, 07:17 PM   #15
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If you're going to do it overnight, pull it before you store it. Re-heat in the oven with a little apple juice and apple cider vinegar. Or, just re-heat it when you smoke the chicken.

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Old 07-01-2010, 08:09 PM   #16
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If you're going to do it overnight, pull it before you store it. Re-heat in the oven with a little apple juice and apple cider vinegar. Or, just re-heat it when you smoke the chicken.
May just do the chicken beer-butt style on the grill, that would be the ultimate in laziness.

Definitely add a bit of apple juice and ACV when reheating, forgot to add that when I use the vacuum bag in a pot method, I add a bit of AJ+ACV (I use it as my mopping sauce but in a spray bottle) to the bag before sealing.
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Old 07-01-2010, 08:10 PM   #17
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I have read that that is a very viable option for this scenario.

I will be taking my chances, plan on firing up the smoker at 6AM on Sunday and hope things are done by dinner.
Even if you are going to smoke something that *should* only take 6-8hrs I find it useful to always plan for at least 12. That way when something goes wrong, you've got a built in buffer, and when it goes right...well the cooler will keep it warm and you can spend time with your guests for a few hours before dinner.
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Old 07-01-2010, 09:18 PM   #18
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I'm a little torn like you...I was planning on smoking a butt Saturday and re-heating it on Sunday then smoking the Brisket on Sunday and pound some 5hr energies so I can party after 2 long days of smoking. I have been debating the oven method though...

Looks like the forum's gonna have some good BBQ pr0n next week!!!

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Find a Maverick ETC. Set and forget.

I have modded mine to get more distance but.....
Can you let us in on the mod?
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Old 07-02-2010, 11:44 AM   #19
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So...I was thinking about this more last night. If the pork is tossed in the oven to finish up will that hinder any bark forming? Has anyone ever tried this?

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Old 07-02-2010, 01:13 PM   #20
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I dunno if it will hinder one forming (my guess woudl be not, my mother in law actually gets a "bark" on her ham when she bakes it...good stuff), but I do know that if you get a nice bark formed and then foil it up and put it in the oven, it's going to soggy up that bark.

Also, ditto to the Q pr0n next week. I'll try to remember to get some shots to post up.

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