"Pulled" Chicken

[jmconneely]

When I mentioned to my soon to be wife that I was going to do pulled pork next weekend she asked for something healthier. Well she requested "pulled" chicken, anyone have any good recipes for that. What would be best to smoke and use? Whole chicken or a pretty good amount of boneless breasts?

[slackdogbbq]

I use whole chickens, not only becasuse they are less expensive, but to me the finished product tastes better. I brine the birds overnight and generally don't do much other than a dusting of rub.

I usually use apple wood for cooking and then pull and mix with a little bbq sauce, always comes out very moist with just the right amount of smoke.
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WSM
Stump's Prince

[jmconneely]

Thanks for the info, I will be sure to post pics and results when I do it.

[Pkerchef]

Pulled pork is not healthy ?
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Bubba Grills 250 Reverse Flow With Rib Box
Refridgasmoker
Weber Kettle
8.5 x 18 Haulmark concession/ competition trailer

[kurtsara]

[halftimer]

isn't pork the other white meat??
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my smoker build

[Pkerchef]

That's what the man on TV says. Pkerchef
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Bubba Grills 250 Reverse Flow With Rib Box
Refridgasmoker
Weber Kettle
8.5 x 18 Haulmark concession/ competition trailer

[Petunia]

When you smoke chicken for making Pulled Chicken, do you leave the skin on or remove it?

And if you do skin-on, do you put rub underneath the skin?

Not much of a briner or injector when it comes to yardbirds. Up to now I season it with rub just like if I were going to serve it in pieces and then just remove and throw away the skin prior to pulling (and I usually hit it with a bit more rub and some sauce to keep it moist prior to serving). Always worried the meat will dry out without the skin on to protect it, but hate throwing all that great flavor into the garbage bag. After doing some reading my next batch is going to get some rub UNDER the skin, too, and hopefully we'll amp up the flavor. Still hate thowing that skin away...
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Klose Grill Chef 24x48 offset
Stumps Classic
Petunia's Smokeshack BBQ
The Sweetest Meat in South Jersey

[Mainely Smoka]

I do alot of pulled chicken
I start out with whole bone in breast skin on
Place in cooker at 275 using apple wood
cook until inernal temps are 170 and remove

now the fun part
Pull the chicken into strings gonna take you awhile its pretty labor intensive. I average about 3 -4 good size sammie on each breast. I wait till after pulling to add my magic dust mix well pan and fridge when complete.

To reheat place tin in smoker or near your firebox I like to add a little bit of chicken base/ water mix to it it wont need very much and have omitted numerous times its still very moist, heat back up to 140 gonna have to stir a few times and keep an eye on the bottom of the tin she does like to burn and serve

I like it better than Pulled pork but its wicked labor intensive IMO
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Lang 60

[jess]

[OKBBQEA]

I use boneless, skinless, thighs and brine them for 2-3 hours in an apple juice brine and lightly rubbed.

Smoked over cherry wood until 165 internal
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I only believe in two basic food groups... Chili & BBQ
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14.5" Weber Smokey Mountain
18.5" Weber Smokey Mountain x2
22.5" Weber Smokey Mountain
R&O Smokers Fat Girl
Ludicrous Speed Red Thermapen

[Alien BBQ]

Put two whole chickens in a ½ aluminum pan. Run your hand up under the skin and place your spices and butter between the skin and the actual meat. Smoke for 2 hours @ 225 using the juices accumulating in cavity to baste the chicken. Flip the chicken over and cook breast side down for the remainder of the cook (approximately 2 hrs.) When the chicken reaches 160 degrees internal, pull the chicken off the smoker and allow to rest for approximately 15 minutes. Remove the chicken from the pans (saving the juices) and pull the chicken from the bone. Cut the legs and wings off. If you do this correctly you should be able to grab the rib cage and pull the bones from the carcass leaving the skeleton in one hand and a pile of meat in the other.
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https://www.linkedin.com/in/michaeloberry