I will add that about 2 weeks ago I did pulled pork and pulled chicken for 50. I smoked whole fryers and found them very easy to pull/shred for the pulled chicken meat. Also was some of the best chicken meat I've ever cooked. Rubbed with Blues hawg and smoked at 300-325 until 180 in the thighs. I think I cooked like 6 fryers and had plenty.
Who all is eating brisket, just the dad or is it a 50/50 split? That question would determine how much chicken I'd cook and I'd also figure 1/3lb serving.
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