I am planning to smoke a brisket for my son’s graduation party Sat but have a few logistical issues. Plan was to do a rub and cook in a makeshift smoker (big barrel-style grill with indirect heat and hickory chips) for about 6-8 hrs, but...
1) I have to be away at the actual graduation ceremony from about 9am-12 noon
2) the grill is by our house vs the party is in a campground area of our farm 1/4 mile from house. I can move the grill to the campground, but obviously only before it is lit, not midway through cooking! It isn’t practical for me to go back and forth to monitor it.
3) party starts at 4 and I would like to serve the brisket sometime in the 530-630 time zone.
Can I do it the day before, foil wrap, and reheat on grill in party area? Can I start it in the oven and then finish it in the smoker grill in the campground? Some other logical combination?
There’s no oven or other cooking facilities or electricity in the campground - just the grill.
I feel like this is one of those HS logic problems, but really I just need advice about how and when I can cook it other than straight through on the smoker immediately before party! Thanks all
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