Our town holds an independence day celebration the weekend before the 4th, and does a pretty good fireworks show over the lake in our backyard. We had a bunch of people over yesterday to watch.
We made a ton of food. I did a brisket overnight, took it out and rested in a cooler right as the guests were arriving, threw in the adjustable rig and 4 chickens, and made up a pile of my pulled chicken with lemon sauce.
Unfortunately, my butcher had either a 10lb packer (hadn't ever seen a whole brisket that small before) or a 16lb monster. I went with the 10 pounder, and I barely even got to eat any it disappeared so fast. I've been on an Adam Perry Lang kick recently, and used his seasoning for the brisket, though I didn't do his whole prep method, as it involved foiling for a while. The seasoning consisted of a paste made from mustard, concentrated beef bullion paste, and ancho chile powder, with a sugarless rub put over it. It gave a nice bark, and my guests loved the flavor.
Here's the brisket being sliced shortly before being devoured.
This was my first time using the AR to do a large cook. 4 5lb spatchcocked birds fit in just fine on two levels and cooked up nicely. Once they were done, I pulled the meat, and served as pulled chicken sandwiches with a lemon-based sauce. The recipe for the sauce is on our blog at http://www.fearlesskitchen.com/2010/01/recipe-pulled-bbq-chicken-with-lemon-sunshine-sauce-guest-post-from-fearless-grill.html