My usual approach would be to start the day before in the offset, smoke till bed time, finish overnight in the oven or electric smoker then keep in a warmer till eating time.
For a few reasons, that won't work this weekend.
Cook day is tomorrow, we have guests coming over and someone else is providing the meat, so the pressure is a little higher than usual. That said most people coming have eaten my BBQ before (4 hours later than planned ).
I will cook to tenderness, but my goal timeline is on the smoker by 7 am, wrap when I'm happy with the bark, tender and in the warmer by 2 pm. Eat around 3 pm. Probably target 275 - 300 on the offset. I'm fine with longer in the warmer, but want at least 30 minutes to rest.
Is this doable?
Should I push eating time back to dinner (6 pm)?
Any other tips for success?
Thanks!
For a few reasons, that won't work this weekend.
Cook day is tomorrow, we have guests coming over and someone else is providing the meat, so the pressure is a little higher than usual. That said most people coming have eaten my BBQ before (4 hours later than planned ).
I will cook to tenderness, but my goal timeline is on the smoker by 7 am, wrap when I'm happy with the bark, tender and in the warmer by 2 pm. Eat around 3 pm. Probably target 275 - 300 on the offset. I'm fine with longer in the warmer, but want at least 30 minutes to rest.
Is this doable?
Should I push eating time back to dinner (6 pm)?
Any other tips for success?
Thanks!