I am planning to smoke up some spatchcock chicken for thanksgiving(not enough people at this one to warrant a turkey). Anyway, I am not sure if I should smoke it up Wednesday night, refrigerate it, and then heat it up in the oven on Thursday, or get up really early on Thursday, smoke it, and then hold it in a cooler until time to eat(we are eating at noon). Although I would prefer to do it Wednesday night, I will get up early if it makes a real difference. I have never done chicken ahead of time before, so I don't really know if it is any good reheated the next day.
What are your opinions?
Are there any specific techniques that I should be doing if I want to do the reheat thing?
"Bacon is the gateway meat." - Chef Ryan Farr
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Good One "Open Range" Smoker, WMS (Cirqa 1983), Rescued NB offset, Modified ECB, No-name Charcoal Grill, Perfect Flame Gasser, Weber 22.5" One Touch Silver