here's the short story & question:
I am smoking qty 2 13lb briskets tomorrow and need to be ready to serve them no later than 5p. My initial thought is to start smoking them tonight @8p and then move them to the oven @2a. If I start cooking at 8p and don't stop the process, they will be ready @11a. So, the challenge is what do I do so they are ready to be served at 5p?
- Do I smoke them till 2a, let them cool, wrap em up, put 'em in the fridge and then start smoking/cooking again in the morning?
- Should I smoke them till 2a, put in the oven at 200lbs, "hold" them in a cooler (while wrapped), then heat up before serving?
- Let'em cook till ready, then put them in the fridge for a few hours, and reheat before serving?
- Scrap the idea of starting tonight and get up at 4a to start smoking them...which also means taking a risk that they are not completely ready by 5p.
Anyone have any thoughts?
To fill in the background details, my wife's firm has an annual summer BBQ for the clerks. We are hosting it at our house (just as we did last year) so we are cooking up a feast for everyone. The great part is the firm reimburses us for all of the food, beer, and wine we buy for this thing. Needless to say, I make sure we buy plenty of everything so there's some stuff leftover.
I am smoking qty 2 13lb briskets tomorrow and need to be ready to serve them no later than 5p. My initial thought is to start smoking them tonight @8p and then move them to the oven @2a. If I start cooking at 8p and don't stop the process, they will be ready @11a. So, the challenge is what do I do so they are ready to be served at 5p?
- Do I smoke them till 2a, let them cool, wrap em up, put 'em in the fridge and then start smoking/cooking again in the morning?
- Should I smoke them till 2a, put in the oven at 200lbs, "hold" them in a cooler (while wrapped), then heat up before serving?
- Let'em cook till ready, then put them in the fridge for a few hours, and reheat before serving?
- Scrap the idea of starting tonight and get up at 4a to start smoking them...which also means taking a risk that they are not completely ready by 5p.
Anyone have any thoughts?
To fill in the background details, my wife's firm has an annual summer BBQ for the clerks. We are hosting it at our house (just as we did last year) so we are cooking up a feast for everyone. The great part is the firm reimburses us for all of the food, beer, and wine we buy for this thing. Needless to say, I make sure we buy plenty of everything so there's some stuff leftover.
