Background:I was running my mouth at work, ecstatic over the 97 cent
Bushman's Bear Claws deal. Coworker said he was hosting an event and asked if I'd be interested in smoking some meat for it. I of course lit up - HELL YEAH! Wait, for how many people? 65. Yikes!
Protein:Four 8lb +/- butts (bone-out) from Costco.
Four chickens from Costco. I spatchcock'd 'em.
Seasoning:Butts: base layer of
Costco Rib Rub. Topper was Montreal Steak.
Chickens:
Sticky fingers rubI've never used the costco rib rub. Ingredients seemed reasonable. I let coworker purchase it. I tasted at home and it was ok, so I rolled with it. If I had more time I'd have whipped up something else myself.
Cook:This is where things split off. I put the 4 butts in the WSM. I knew 2 per row would fit fine. I have since read that if you stand them on the side you can fit 4+ per row. Good to know.
Chicken in the Plum SS in 2 waves. First wave was split halves. Second wave I quartered them to fit all the rest.
WSM:
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Minion method.
Hickory for first fuel batch. Hickory and a touch of apple on reload.
Loaded up at 8:00pm.
Shot for 240-250. Weather was rain and 10+ wind. Temp control was tougher than last time. I was also a little worried about 2 levels and temp variance.
Empty water-pan covered in foil to catch drippings.
Maverick to watch temps. Probed one top meat and top grate.
I messed with the fuel before bed - some kind of flare occurred and I hit 275. Closed all vents and it stayed up for a while. After getting down to 215 I reopened and leveled off.
In the morning I added some fuel and opened all the vents to raise the temp for the finish. The smoke smelled off to me, and I freaked a little because it's for an event. I removed the top, let the fire burn off ... added some wood and put it all back together (maybe 5-8 mins off total).
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Plum SS:
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Charcoal snake, apple wood all the way.
Loaded 1.5 chickens first batch 8pm. Cooked around 220-240.
Pulled, rested and pulled around midnight.
Second batch was 2.5 chickens around 7am.
Watched temps with assortment of electric kitchen thermometers.
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Process:Bushman's Bear Claws shoutout! They definitely make pulling pork easier. Ended up with 2 large pork pans - lightly sauced up one with Sweet Baby Ray's. Left the other unmolested for purists. I usually like to experiment at eat-time with sweet, mustard and vinegar flavors.
Pulled the chicken by hand. Dusted with Sticky Fingers.
Results:I knew 2 people going to the event.
Organizer: "5 stars. Rave reviews. I took all of the credit naturally
We still have 3/4 a pan of pork! Chicken is about gone."
Friend #2: "It's a hit bro!!"
Pics:Naked butts
Rubbed butts
Naked chicks
Rubbed chicks
Night setup - due to expected rain, buddy brought over tent.
"Staged setup" - all cleaned up with a little Eagle Rare appearance (empty
)
Ready for take-off
Best 97 cents I ever spent? Maybe!
Ready, set, pull!
Round 1 of chicken off the grill and cut, before pulling
Chicken pulled and dusted
Topic: First Large Cook - 4 butts and 4 chickens - 22.5 WSM & Plum SS Performer (Read 2238 times)