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Thanks for the replies. Was a curiosity question. Think I will experiment with this.

Has anyone ever start a brisket or pork in oven first then finish in a smoker?

I have some moose that I would like to try and smoke. What type of rub is used and should it be injection. Is it treated like a brisket?

I threw 14lb brisket on my smoker at 1 am it is reading 205 at 9am when I probe it the probe is going through like butter. My issue is it won't be slicedtill 7 pm will it maintain in a cooler that long and still slice or am I looking at chopped brisket?

Thanks for the advice

Could it be done in the smoker at 250 or would it possibly dry out compared to the oven

Hello , I was smoking pork an brisket, had an emergency and had to pull them at 180, I wrapped in foil and put in fridge My problem is I want to finish these out to the 205 tender mark. Can these go back on smoker and slow cook out?

I am just curious if anyone has cooked a pork butt or brisket part way, say till 160 degrees then wrap and fridge or freeze. Then finish cook on a separate day when needed. Just wondering if I want to cook fully then reheat or cook partial and finish out later. Thoughts?

That's a quick prep process, seems easy enough

Thanks thats sounds like a quick and easy mac/cheese recipe

Still getting my feet wet I was requested to smoke pork butt and mac /cheese . I was thinking about a cup serving per plate for the mac. Would this be about the right average ? What are some of the ways have any of you calculated for Mac and cheese?

How do you heat it back up?

Where are you located

Do any of you smoke your products ahead of time ,then reheat? If so what are some of the things that you do. I normally do all night cooks . Trying to find some time to sleep :)

Thanks for the sheet this helps drastically

Does anyone know of an up to date spreadsheet use for catering and calculating pricing. with the current rise in meat products Just want to make sure I am going down the right path. I know alot of people state that the rule of thumb is 3 times the price of material . Any thoughts? TIA

Smoking the following for 40 people 2 pork butt , brisket and ribs with sides. Just not sure on meat at. Any suggestions

Hoping to pick up on some new ideas and process in smoking