I'll be using S&G rub on BS chicken breast and I see in Meathead's instructions that one batch should be enough for 8 whole chickens. Not sure how to convert that into breasts. I'm doing 50lbs in a couple weeks and want to make sure I make enough. Any thoughts?
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
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> 3 Thermoworks Chef Alarms
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> Anova sous vide circulator
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> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
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