So here's the scenario: my wife is having co-workers over this coming Saturday for a cookout and has asked me to smoke some meat for them. Now we current live in Kansas City, although I am a recent transplant from the East Coast. So there is a bit of pressure to prove myself to some of these MidWesterners!
Given that we have about 25 people coming, I plan on smoking ribs, brisket, chicken/ Cornish game hen, and a brisket. (I have smoked ribs, chicken and turkey breast before with some success. I am having a friend come over to give me some help with the brisket.) I already have a Brinkman gas/charcoal grill with a smoking box attached but am also planning on buying a bullet smoker. (I had already decided to buy one, so this is my excuse.) Here are the different woods I am going to use with the various meats:
Chicken/Cornish Game Hen (Pecan or Cherry)
Turkey Breast (Peach or Apple)
Ribs (Hickory)
Brisket (Hickory or Mesquite)
I am going to brine the poultry overnight on Thursday and smoke it on Friday. Then an hour or so before serving, wrap all of it in foil and finish it on the grill. Early Saturday I am going to begin smoking the brisket, which I will have placed a rub on, along with the ribs, the night before. For the ribs, I am going to follow the 3-2-1 method.
I do have two questions:
1) Will plan of smoking the poultry the day before and then finishing it on the grill Saturday work?
2) Any suggestions on the wood pairings?
Thanks!
Given that we have about 25 people coming, I plan on smoking ribs, brisket, chicken/ Cornish game hen, and a brisket. (I have smoked ribs, chicken and turkey breast before with some success. I am having a friend come over to give me some help with the brisket.) I already have a Brinkman gas/charcoal grill with a smoking box attached but am also planning on buying a bullet smoker. (I had already decided to buy one, so this is my excuse.) Here are the different woods I am going to use with the various meats:
Chicken/Cornish Game Hen (Pecan or Cherry)
Turkey Breast (Peach or Apple)
Ribs (Hickory)
Brisket (Hickory or Mesquite)
I am going to brine the poultry overnight on Thursday and smoke it on Friday. Then an hour or so before serving, wrap all of it in foil and finish it on the grill. Early Saturday I am going to begin smoking the brisket, which I will have placed a rub on, along with the ribs, the night before. For the ribs, I am going to follow the 3-2-1 method.
I do have two questions:
1) Will plan of smoking the poultry the day before and then finishing it on the grill Saturday work?
2) Any suggestions on the wood pairings?
Thanks!