My twin daughters are headed to IU this summer and in the fall. We are throwing a graduation party for a few of their friends some of our family. I decided to do 2 butts and about 100 chicken legs, green beans, cole slaw, brownies and cake.
Here is the beginning of my weekend cook. The butts are in the fridge waiting to go on the smoker Saturday afternoon. They will be done Sunday along with the chicken. I got 2 butts from Wal-Mart - yes, they are enhanced. But I have used enhanced butts on my last three cooks and noone can tell the difference and neither can I. I won't use enhanced meats for competitions and on-the-side sales, but for a gathering like this I do not mind.
2 Big Wally World Butts...
Untrimmed and Beggin' for Mercy!
Trimmed and Ready for a Massage...
Mustard Slathered and Rubbed!
Chicken Filled Char-Griller! These lovely legs were brined in a solution of apple juice, apple slices and numerous fresh herbs and spices.
First butt came off at 205* internal temp. Wrapped in foil, put in warm cooler and let it rest for 4 hours until time to pull and serve...
No more cluckin' for these chicks!
Butt #2 came off the smoker at 200*. I would have let it go to 205* but I was pressed for time...
Everything came out great! All my daughters friends asked where I bought the BBQ from... They were amazed when they found out I was the cook and wants me to cook again - I may even get some biz from some of their parents who were there!
It was a great time.
18.5 WSM (x2) - "Porky" and "Miss Piggy"
Char-Griller Outlaw w/SFB - "Boss Hog"
Aussie Charcoal Grill - "Piglet"
Cheapie Tabletop Charcoal Grill - "Fire Starter"
Former KCBS CBJ