- May 6, 2009
- 2
- 10
Hey everyone,
I'm a relatively new smoking fanatic, but have been lurking this site for a little while. A search didn't yield any conclusive results, so I figured I'd register and ask here.
I'm in charge of the meat for my company's picnic tomorrow, and of course, I want it to be a tasty success. To work with, I have about 20lbs of chicken thighs and wings, but more importantly, I have ~25lbs of pork baby back ribs.
In the past, I've spritzed my ribs with vinegar, applied a good amount of paprika and a light coating of salt/pepper, let it sit for an hour or so at room temps, then put them in the smoker at ~250-260F for about 6.5 hours. I am smoking with a weber smokey mountain 2820, fwiw.
However, tomorrow is a bbq event, and people will want the act of bbq'ing - IE, using the available park grills. I've already voiced my opinions on not using lighterfluid, so I'll have my chimney and coals there.
So, I'm wondering if it's possible for me to smoke my meat tonight, take the smoked but yet uncooked chicken/pork over to the park next morning, and finish it off on the grill.
Any tips? Do I smoke for 2-3 hours, then keep it chilled in the fridge until the next morning? smoke for 1 hour, then grill? or smoke nearly to completion at 5 hours, then finish it off on the grill? Same goes for the chicken. Any health risks to this? Will the flavor be the same? Any advice/input would be appreciated!
(Oh, as for the chicken I'm going to dry rub as well but if anybody has any tips for brining, or dry rubbing, that would be awesome too!)
Thanks folks :)
I'm a relatively new smoking fanatic, but have been lurking this site for a little while. A search didn't yield any conclusive results, so I figured I'd register and ask here.
I'm in charge of the meat for my company's picnic tomorrow, and of course, I want it to be a tasty success. To work with, I have about 20lbs of chicken thighs and wings, but more importantly, I have ~25lbs of pork baby back ribs.
In the past, I've spritzed my ribs with vinegar, applied a good amount of paprika and a light coating of salt/pepper, let it sit for an hour or so at room temps, then put them in the smoker at ~250-260F for about 6.5 hours. I am smoking with a weber smokey mountain 2820, fwiw.
However, tomorrow is a bbq event, and people will want the act of bbq'ing - IE, using the available park grills. I've already voiced my opinions on not using lighterfluid, so I'll have my chimney and coals there.
So, I'm wondering if it's possible for me to smoke my meat tonight, take the smoked but yet uncooked chicken/pork over to the park next morning, and finish it off on the grill.
Any tips? Do I smoke for 2-3 hours, then keep it chilled in the fridge until the next morning? smoke for 1 hour, then grill? or smoke nearly to completion at 5 hours, then finish it off on the grill? Same goes for the chicken. Any health risks to this? Will the flavor be the same? Any advice/input would be appreciated!
(Oh, as for the chicken I'm going to dry rub as well but if anybody has any tips for brining, or dry rubbing, that would be awesome too!)
Thanks folks :)