Having a big party next weekend for my daughter and her boyfriends college graduation. 1 down, 5 to go! They asked for pulled chicken and pulled pork. We’re also having meatball sandwiches and kabobs.
My plan is to smoke 6 chickens and 3 butt roasts.
I’ll be using my new PitBoss instead of the UDS, which is at the camper. The chickens will be cooked tomorrow and I’ll do the pork Tuesday. I’ll seal them in their juices with the Foodsaver and heat them in boiling water before the party on Saturday.
First things first, I whipped up a batch of Slaughterhouse Poultry Brine.
I then spatchcocked all of the chickens, which is an extremely easy process. Just get a good pair of kitchen shears, remove the neck and giblets, which I’m going to make stock from with the smoked carcasses, and cut out the back bone. Using the shears, just start at the bottom of the chicken and cut a straight line up each side of the back bone. After it’s removed, cut through the top of the breastbone and flatten it out. There’s tons of videos on YouTube.
I feel like Dexter.
I had a few icing buckets from the supermarket bakery department that I used as brine buckets, but my wife took them and filled them with cleaning materials... I got these storage containers from Walmart and fit 3 chickens in each. It’s big enough to hold a pork butt as well.
They’ll soak overnight in the fridge. Tomorrow I’ll inject with a Cajun butter and rub with a store bought Weber beercan chicken rub. I’ll update the thread with pics and my process as I go. The pork will be slathered in mustard and rubbed with another Weber rub. I’ll store it the same way as the chicken and finish it with Soflaquers Finishing Sauce on Saturday. Hopefully none of the kids mistake this for iced tea tonight!
Thanks for looking, I’ll be back with plenary more Qview and even some Bearview.
My plan is to smoke 6 chickens and 3 butt roasts.
I’ll be using my new PitBoss instead of the UDS, which is at the camper. The chickens will be cooked tomorrow and I’ll do the pork Tuesday. I’ll seal them in their juices with the Foodsaver and heat them in boiling water before the party on Saturday.
First things first, I whipped up a batch of Slaughterhouse Poultry Brine.
I then spatchcocked all of the chickens, which is an extremely easy process. Just get a good pair of kitchen shears, remove the neck and giblets, which I’m going to make stock from with the smoked carcasses, and cut out the back bone. Using the shears, just start at the bottom of the chicken and cut a straight line up each side of the back bone. After it’s removed, cut through the top of the breastbone and flatten it out. There’s tons of videos on YouTube.
I feel like Dexter.
I had a few icing buckets from the supermarket bakery department that I used as brine buckets, but my wife took them and filled them with cleaning materials... I got these storage containers from Walmart and fit 3 chickens in each. It’s big enough to hold a pork butt as well.
They’ll soak overnight in the fridge. Tomorrow I’ll inject with a Cajun butter and rub with a store bought Weber beercan chicken rub. I’ll update the thread with pics and my process as I go. The pork will be slathered in mustard and rubbed with another Weber rub. I’ll store it the same way as the chicken and finish it with Soflaquers Finishing Sauce on Saturday. Hopefully none of the kids mistake this for iced tea tonight!
Thanks for looking, I’ll be back with plenary more Qview and even some Bearview.
