The Texas BBQ Forum

A very very good friend of mines mother passed away and he asked me to help him cook. I said Yes, what ever you need me to do just bring it over...he brings me 2 13 lb briskets, a butt, and about 70 lbs of chicken. I need to have ready at the dinner location this Sat at 1 pm. Butt and Brisket no problem, just worried about the chicken. I’m cooking on a 24X40 Gator pit. Buts and Brisket will go in The cambro, chicken I’m putting in a foil lined ice chest for transporting and holding until serving. My worries, when to put the chicken on ? (Cook Time needed). I’ll be cooking overnight briskets will go on about 9 pm. Do I have enough time to do it all??

Thanks
Trufunk


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Hang tight trufunk, there are some pros here. You might try to private message TxDragon, he's a pro along with others here. Grailsback cooks a bunch

Rambo wrote:Hang tight trufunk, there are some pros here. You might try to private message TxDragon, he's a pro along with others here. Grailsback cooks a bunch

Thanks Rambo!


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What temp are you cooking the chicken at? I run 275 and they're usually in the neighborhood of 2 hours (half chicken with frequent checks for color, etc).

TX1911 wrote:What temp are you cooking the chicken at? I run 275 and they're usually in the neighborhood of 2 hours (half chicken with frequent checks for color, etc).

I’ll be right around there for the duration of the cook.


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trufunk - TX1911 knows yardbird

good luck with this Trufunk - - - I had the same meat preps back in May for my oldest Son's Rehearsal Dinner and "having everything warm and juicy when it's time to eat" is definitely the hardest part - - - I pre-cooked my Pulled Pork and Brisket and did the Chicken a couple hours before time to eat - - - I kept the warm chicken in a pre-warmed cooler with the re-heated meat on top for transport - - - - "Brining" sure helped keep the bird moist

OldUsedParts wrote:good luck with this Trufunk - - - I had the same meat preps back in May for my oldest Son's Rehearsal Dinner and "having everything warm and juicy when it's time to eat" is definitely the hardest part - - - I pre-cooked my Pulled Pork and Brisket and did the Chicken a couple hours before time to eat - - - I kept the warm chicken in a pre-warmed cooler with the re-heated meat on top for transport - - - - "Brining" sure helped keep the bird moist

Thanks! That’s my fear also keeping it warm until serving.


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I'm basing this off of the assumption that you're spatchcocking or halving the chickens, so let me know if that's not right.

I would, once you hit your target temp, let the bird cool about 15 degrees to stop the cooling. Then wrap each individual piece in foil before putting it in the cooler. It will help them stay warm as you pull them out.

Just know that, even if you don't wrap each one, just putting it in the cooler will result in some steaming, which will soften the skin and it will be chewier than otherwise. Not necessarily a bad thing, but it won't be that crisp fresh off the grill bird.

Take some pictures and share with us!

TX1911 wrote:I'm basing this off of the assumption that you're spatchcocking or halving the chickens, so let me know if that's not right.

I would, once you hit your target temp, let the bird cool about 15 degrees to stop the cooling. Then wrap each individual piece in foil before putting it in the cooler. It will help them stay warm as you pull them out.

Just know that, even if you don't wrap each one, just putting it in the cooler will result in some steaming, which will soften the skin and it will be chewier than otherwise. Not necessarily a bad thing, but it won't be that crisp fresh off the grill bird.

Take some pictures and share with us!

Thanks hadn’t thought about wrapping each one, great idea. Briskets and butt is on now, probably gonna put the chicken on @4 am.


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Put the chicken on, the first batch, briskets and butt is wrapped.


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6:38 AM still going!


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I can almost smell that last pic

He's a'holes and elbows right now, stressed out . I'm gonna bet he pulls it off.

Me too - - - to me this is the hardest part of a multi-cook, especially when you add da bird "Yikes"