Labor Day Pulled Chicken

Discussion in 'Grilling Chicken' started by thrifty token, Sep 3, 2013.

  1. thrifty token

    thrifty token Smoke Blower

    Well, I thought it was time to broaden my horizons.  Time to include my fine feathered friends.  Smoked bone-in chicken thighs with the skin on to help keep in moisture.  Used my trusty ol' ECB with chunks of pecan and cherry for flavor.  The kicker was the light bath I gave the chicken in Jeff's BBQ sauce.  The wife loved the combination of flavors!  Guess this means I have permission to do this again......[​IMG]   Here's a Q-view of the pulled finished product:

    Last edited: Sep 3, 2013
  2. Looks good man!  [​IMG]   Nice smoke  [​IMG]
  3. sqwib

    sqwib Smoking Guru OTBS Member

  4. beerdelman

    beerdelman Newbie

    Looks great, how long and what temp did you run them?  Also what internal did you go to or time?
  5. thrifty token

    thrifty token Smoke Blower

    I smoked until an internal temp of 168-170 degrees. Took around 3.5-4 hours. Definitely shorter than a pork butt!!
    smilcur555 likes this.
  6. beerdelman

    beerdelman Newbie

    I just bought some tonight to try out!  Did you brine?  What did you run for smoker temp?  Ive heard anywhere from 250 to almost 300....
  7. thrifty token

    thrifty token Smoke Blower

    Yes, I brined for 2-3 hrs. I try and keep the ol ECB between 225 -240 for the smoke. I aim for 230. Good Luck. Don't forget q-view!

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