So I am having my 5th annual spring BBQ and this year I am down to 3 smokers instead of 4. My old ECB that I have had for 20 years has retired underneath the deck as it has finally rusted itself apart. I used it to do little things like beans or ABT's or fatties these last few years, but I am afraid it no longer has any life left.
With that said, I have a schedule in mind to utilize all three smokers to try and get things all done and be able to get some sleep. The one outstanding item that I am thinking about how to finish is chicken. I am planning to do some chicken thighs as I have a few people coming who do not eat beef or pork.
So I want an opinion on my thought on how to do the chicken and see if anyone has done it this way before. I was thinking I would do it a day ahead of time (brined and rubbed), then once complete I would pack it away and refrigerate it. On party day I would then pull it out, put some kind of BBQ glaze on it, and throw it on my regular grill for a few minutes to heat it up. I am also doing some smoked salmon and I did that a day ahead last year and served it warmed up and never even got a chance to try it because it went too fast. Plan on doing that again this year.