Had our end of the year staff meeting this week and I was volunteered to cook the protein. Went with chicken.
Got chicken leg thigh combos for .99 cents a lb,
Started out brineing them the night before in slaughter house brine,
Had five 2 1/2 gallon bag full of chicken.
I panicked because all the chicken was not going to fit in the GOSM Big Block. Made a run to Home depot and bought two adjustable racks that with very little modification worked great. Load the smoker in the suburban and headed to the park.
Meat on at noon.
. Cranked the burner to high hoping to get the skin crisp and with the smoker loaded with 60 leg thigh pieces i could not get the temps above 250, and ran at 225 most of the time.
Pulled a piece at 2:30 pm and it was done. left it on low for another 15 minutes then turned it off and served up the chicken at 3:30.
I got busy and did not get any shots of the finished product.
Our Culinary Teacher said the color and presentation was perfect. I think she was just kissing up to the Boss lol.
I was happy with the outcome today. Loving my GOSM Big Block.
Thanks for looking