I want to precook some mesquite smoked chicken and serve several days later. My thought was to cook approx 3/4 done and then finish it off on day of party in oven to crisp the skin. I'm cooking approx 50# of pieces and want it to be moist. The final cook could either be in oven or an old propane drum style pig cooker (my pre cookshack smoker of choice). I would appreciate some experienced catering advice,I can't spend the night of the event in front of a smoker.