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smoking in two parts

post #1 of 4
Thread Starter 

I am smoking about 60 pounds of ribs (in two batches) and two 7 pound briskets for a party of about 50-60, this Sunday. Where is the best place to break the smoking process so I don't have to do it all at once. I am thinking after the 3 hours smoking, before I put them in foil for the second two hours. How long should I extend the two hours because they will be cold from the fridge? I was planning on using the smoker for the Briskets the day of, and cooking the ribs in the oven and grill.

post #2 of 4

i would fully cook both and just reheat the day of the party. bbq resturants reheat your food when you order.

post #3 of 4
Always complete the cooking cycle... It's a food safety thing...
post #4 of 4
Thread Starter 

Thank You for your help.

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