Ok Folks, any advice on my upcoming big chicken cook for church.
I need to cook 66 pounds of chicken quarters for Wed evening church dinner. The chicken will be smoked on the FEC 100 the day before and reheated on a grill for supper the next night.
Here's the plan. We have 80 leg quarters and plan to separate them. They will be brined for 24 hours prior to smoking. I'll cook all the thighs at one time, then the drum sticks in the next load. I plan to take the thighs up to about 155 degrees, to leave a little room for reheat on the grill the next day.
By the way, I'm doing one part salt with two parts sugar for the brine. Any recommendations for aromatics? I plan just to go with Italian seasoning in the water. I have two five gal brine buckets for the brining.