So last week I catered an event at my work. I smoked some pork and chicken, pulled them and added a chili con carne to make street tacos.
The reviews on the day of were great for both the chicken and pork. I fed about 150 people, but about a dozen of them reported getting sick.
By process of elimination we determined that it was the chicken that may have been the culprit.
I brined the chicken in a simple salt water and lemon mixture overnight. Smoked two batches of chicken between 225 and 275 on a stick burner smoker. I smoked them to 170-175 internal temp.
It fell off the bone and pulled nicely.
I am bit baffled and looking for any input.
The reviews on the day of were great for both the chicken and pork. I fed about 150 people, but about a dozen of them reported getting sick.
By process of elimination we determined that it was the chicken that may have been the culprit.
I brined the chicken in a simple salt water and lemon mixture overnight. Smoked two batches of chicken between 225 and 275 on a stick burner smoker. I smoked them to 170-175 internal temp.
It fell off the bone and pulled nicely.
I am bit baffled and looking for any input.
Comment