Grumpy's Q
is Blowin Smoke!
- Joined
- Feb 23, 2006
- Location
- Ft...
I have been asked to cook approximately 50 lbs of chicken for a company picnic tomorrow. The employees club had something set up for food to be provided, well it fell through. Most folks here know I’m into to a lot of Q’ing and have a smoker. They are going to get 50 lbs of wings and legs. My Bandera has six racks. My thought is to mix up a brine to soak the parts in for about an hour. I’ll season the bird with a couple of different rubs, load the racks and cook at about 275 for 2 and half to 3 hours of 175 internal which ever comes first. Any suggestions as to a simple mop or glaze to finish them with? Any obvious flaws to my thinking? Please feel free to suggest away! Never done this much before.