Cooking two geese at once, one in oven one on the smoker - smoke it way in advance and hold in faux cambro?

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I know this is a ridiculous plan but I think I can pull it off.

I'm having a big Fiendsgiving party. I've held this party every year for over a decade, but this will probably be the biggest one ever. There may be over 30 people. I want everyone to have at least a taste of goose, so I want to cook two. But I only have room in my oven for one, so the second is going on the smoker.

I'm planning on smoking it at 325* F for probably about 3 hours, or until it hits 165* F in the thigh, then crisping it at 450* F for about 15 minutes. I normally start prepping my oven roast goose (also cooked at 325* F for about 3 hours and crisped at 450* F for 15 minutes) at 2 PM to serve around 7:00 PM.

I'm doing my game-day scheduling and am wondering if I could start the smoked goose way in advance, so it hits 165* F before I even start prepping the oven roast goose, then hold it in a faux cambro cooler for a few hours. Then when the oven roast goose is cooking, I take it out of the faux cambro and put it back on the smoker to crisp.

So my schedule for the day would look something like:

6 AM - preheat smoker to 325* F and prep goose

6:30 AM - put goose on grill and cook about 3 hours or until 165* at the thigh

10 AM or whenever it's done - put in faux cambro

10 AM-2 PM - all other party prep

2:00 PM - start prepping oven roast goose, preheat oven to 325* F

2:30 PM - put oven roast goose in oven, breast side down

4 PM - flip oven roast goose breast side up

5:30 - remove goose from oven and raise oven temp to 450* F

6 PM - crisp oven roast goose for 15 minutes, then let rest

6:30 PM - preheat smoker to 450* F

7 PM - remove smoked goose from faux cambro, crisp skin on smoker for 15 minutes

7:30 PM PM - serve both geese at the same time

Is waiting an hour and a half after crisping the oven roast goose before serving it too long? And should I rest the smoked goose again after crisping it?

submitted by /u/tgjer
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