Myrdhyn
Well-Known Member
Yes, I know what I'm about to ask is blasphemy, but bear with me:
We've got a large menu for the smoker this year for the 4th: A whole brisket, 2 pork butts, and 4 chickens. I'm trying to avoid tending the smoker all day the day of the party, so I plan on smoking everything the night before. If I smoke everything to the plateau or just past it, then wrap and put in the oven with the oven set to 185/190, is it going to hold my meat fine for 10-12 hrs and finish it off without drying it out??
Or am I better off just dealing with it and timing it to finish around meal time.
Also, yes I realize this is going to ruin the bark, that's a sacrifice I'm willing to make to have all the cooking done the night before.
We've got a large menu for the smoker this year for the 4th: A whole brisket, 2 pork butts, and 4 chickens. I'm trying to avoid tending the smoker all day the day of the party, so I plan on smoking everything the night before. If I smoke everything to the plateau or just past it, then wrap and put in the oven with the oven set to 185/190, is it going to hold my meat fine for 10-12 hrs and finish it off without drying it out??
Or am I better off just dealing with it and timing it to finish around meal time.
Also, yes I realize this is going to ruin the bark, that's a sacrifice I'm willing to make to have all the cooking done the night before.