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Valley, NE | so I've been charged with catering my daughter's volleyball banquet since I'm pretty handy with food at all the tailgates this year. going to be feeding about 70 people with the team and parents.
The plan is to do smoke pork butts for pulled pork and have a chicken option as well. doing whole chickens is going to be a pain and i dont have the space to do enough of them o nthe smoker, so, I'm looking at boneless, skinless chicken thighs on the smoker and then shredding them. we'll have about 30 lbs of chicken.
I have the pork butts under control, but do I brine the thighs over night? if so whats everyone's go to for chicken? i dont expect them to take long to come to temp, but want to make sure i dont under or over do them .
multiple pictures for attention
Edited by wurtzy 12/1/2022 09:33
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 chicken (full).jpg (133KB - 362 downloads)
kabob2 (full).JPG (112KB - 386 downloads)
steaks at state (full).jpg (251KB - 371 downloads)
steaks at state2 (full).jpg (131KB - 377 downloads)
steaks at state3 (full).jpg (157KB - 391 downloads)
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Smoking Chicken Thighs
