Saturday was perfect, cold enough to still enjoy soaking in the hot tub but warm enough to enjoy smoking some chicken.
After 5 hours, the meat was picked off the bones, bagged up, and flash frozen. We'll serve this to the setup crew for lunch, and any leftovers will be used in the event that we run out of wood-fired brick oven pizza. (I'll cook the pulled pork that goes along with this on a different weekend before the event.)
