- Sep 30, 2015
- 1
- 10
Thinking about doing something quite different for an upcoming bbq, on account of time constraints etc. I'm thinking about starting it in the oven at 250 for, say, 4 or 5 hours, then let it cool and refrigerate overnight. Next day I'd let it come to room temperature, then put it in the smoker for another 5 or 6 hours to finish.
I've done smoker to oven, but never with refrigeration in between, and I've never done oven first then smoker. Should this work okay; any particular things to do to for best results?
I've done smoker to oven, but never with refrigeration in between, and I've never done oven first then smoker. Should this work okay; any particular things to do to for best results?