22 Lbs Pork, 10 Quarter Chickens Recipe

Trim and bind

Trim any excessive exterior fat from the pork shoulders leaving a thin fat cap for flavor. Pat dry with paper towels. Coat each shoulder lightly with yellow mustard, which acts as a binder for the rub.

Apply rub

In a bowl combine kosher salt (6 tbs), coarse black pepper (3 tbs), brown sugar (1 cup), smoked paprika (4 tsp), garlic powder (3 tsp), onion powder (3 tsp), and cayenne (1 tsp). Rub the mixture all over the pork, pressing to adhere. Let rest in the refrigerator, uncovered, for 2–6 hours or overnight for best flavor penetration.

Prepare smoker

Preheat a smoker to a steady 225°F (107°C). Add soaked apple wood chips to the smoker according to the manufacturer's instructions.

Smoke

Place the pork shoulders fat-side up on the smoker grates. Insert a probe thermometer into the thickest part of one shoulder (avoiding bone). Smoke at 225°F until the internal temperature reaches about 165°F (74°C). This commonly takes 6–8 hours for individual shoulders; for the full 22 lbs across multiple pieces anticipate 8–12 hours depending on mass and smoker capacity.

Spritz

Every 45–60 minutes after the first 2 hours, spritz the pork with apple juice to keep the surface moist and encourage bark formation. Continue until the stall is passed and internal temp rises toward the next target.

Wrap (Texas crutch) and finish

When the pork hits about 165°F and the exterior has good color, wrap each shoulder tightly in butcher paper or foil to help push through the stall. Return to the smoker and continue until the internal temperature reaches 200–205°F (93–96°C) and the meat is probe-tender (probe should slide in like softened butter). This can take an additional 2–4 hours.

Rest and pull

Remove wrapped shoulders and let them rest for at least 60 minutes (up to 2 hours) in a cooler or warm place. Unwrap, reserve accumulated juices. Using two forks or gloved hands, shred the pork into bite-size pieces. Mix in a few tablespoons of the reserved juices and a small amount of the finished BBQ sauce to taste to keep it moist (optional).

Prep chicken

Pat chicken quarters dry with paper towels. In a small bowl combine olive oil (0.5 cups), lemon juice (2 tbs), kosher salt (4 tbs), black pepper (2 tbs), paprika (3 tsp), garlic powder (2 tsp) and onion powder (2 tsp). Rub this mixture under and over the skin and all over the pieces. Let rest refrigerated for 30 minutes to 2 hours.

Smoke or Grill Setup

If using the smoker used for pork, bring the smoker temperature up to 275°F (135°C) after the pork is done or allocate space to cook chicken concurrently at 275°F. If grilling, set up indirect heat and aim for ~275°F in the cooking zone. Use the same apple wood chips for continuity of flavor if desired.

Cook

Place chicken quarters skin-side up on the smoker/grill over indirect heat. Cook at 275°F until internal temperature in the thickest part of the thigh (avoiding bone) reaches 175–180°F (79–82°C) and skin is crisp, roughly 1.5–2 hours depending on size. If skin begins to over-brown, move to cooler zone or tent loosely with foil.

Optional glaze

In the last 10–15 minutes of cooking, brush chicken with the prepared BBQ sauce to create a sticky glaze. Apply a final thin layer just before removing from heat.

Rest

Remove chicken and let rest 10 minutes before serving to allow juices to redistribute.

Combine ingredients

In a large heavy-bottomed saucepan, combine ketchup (6 cups), apple cider vinegar (2 cups), brown sugar (1.5 cups), molasses (0.5 cups), Worcestershire sauce (0.5 cups), Dijon or yellow mustard (0.5 cups), smoked paprika (2 tbs), minced garlic (8 cloves), grated onion (1 medium), hot sauce (2 tbs, optional), black pepper (2 tsp) and salt (2 tsp). Add 1 cup water to adjust consistency.

Simmer

Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking. Reduce heat to low and simmer, uncovered, for 25–35 minutes, stirring occasionally, until slightly thickened and flavors have melded. Taste and adjust seasoning, adding more salt, vinegar or sugar to balance acidity and sweetness as desired.

Cool and store

Remove from heat and let cool slightly. Transfer to sanitized jars. This yields roughly 12 pints (depending on reduction). Refrigerate up to 2 weeks or freeze for longer storage. Warm before glazing or serving.

Assemble

Arrange pulled pork and glazed quarter chickens on a serving tray. Offer the BBQ sauce on the side in bowls for guests to add more. If serving sandwiches, place pork on buns and top with pickles and sliced onions; garnish with chopped parsley if desired.

Portioning & leftovers

This quantity serves approximately 14–16 people. Expect roughly 1 to 1.5 lbs of cooked pork per 2–3 people (after bone/trim) and one chicken quarter per person. Refrigerate leftovers within 2 hours in shallow containers; pork and chicken keep 3–4 days refrigerated or 3 months frozen (sauce separate).