I am serving 250 people chicken legs on the 29. Is 3/4 lb. a person a good amount, mostly adult males and on the hungry side. I want to brine them but when I do the calculations I come up with 40 gal. brine. 2 gallons per 10 lbs. I know its a lot of chicken to brine but I was wandering if you end up needing less brine when you have such a large amount of chicken. So far I'm planning on marking them on a charcoal grill and finishing them in ovens. Any one know about what temp to cook them to. I will be putting them in hot boxes and transporting them to the event. Thanks for any help.
