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I cooked for the same group of 15 people in the spring and I did an 11 lb butt for that party so i was asked to do something different. 2 hours cook time vs 14 was nice this round :DMkline said:talk them out of the Chicken and do a few butts instead. it would much easier.
Thanks a lot for the help. I set up just as you suggested. Some guests really enjoyed having the non-bone breast option. This was the perfect amount of chicken + leftover lunch for me the next day. Got busy cutting at the end and forgot to take final picks.Hogman348 said:thanks a bunch. that seems like a great way to go. plus its possible more will want the white meat so having a few extra of those will go a long way.JwgreDeux said:I also have a large, and have cooked many times for large gatherings and would suggest the following. I know you want to use all whole chickens, but I would do three whole chickens spatchcocked and as many breasts as you can fit. I can fit two large chickens spatched on the regular grate, and one spached on a raised grate surrounded by six large breasts. I do it indirect to desired internal temp. Some times I remove all chicken and plate setter, and put one bird at a time back on for a few minutes skin side down to really crisp it.Each bird should feed 4-5 depending on male/female and each breast should feed 1-2 depending on male/female. So total that should feed 20-27.