seeking advice - 2 phase preparation
I am loving this hobby. Now I really really want to retire so I could do this all the time. But, reality says I must work.
So, with limited time to get dinner done, I am wondering if there is a way to split the work up across days, particularly as it applies to smoke and finishing, or also, to reverse sear.
In other words, can I do the 'low and slow' one day, refrigerate, and then sear it up on day two? What meats will support this? What meats/cuts/methods should I just abandon the idea and leave 'em for the weekend?