My turn @ "Jeff's Smoked Pulled Chicken" w/Q-view

Discussion in 'Poultry' started by azbohunter, Dec 17, 2014.

  1. Smokin-monkey started a thread on Smoked and Pulled Chicken a few days ago and it looked so good! I had a pot luck to attend last night and wanted to smoke something to take and share and his thread inspired me to give it a try! Thanks for planting the seed SM..


    Mixed up a double batch of brine, I used a combination of a couple different ones off this site.

    Brined them for 2 hours then soaked and rinsed in ice water bath.

    I then rubbed them down with EVOO and did one side with "Jeff's Rub"

    Did the other side with "Jeff's Texas Style Rub"

    Then got the AMNPS going with 1 full row of Pitmasters Blend from Todd.

    When that nice TBS started coming and the MES 30 was pre-heated to 250*

    I put in the 4 racks of thighs, it was a full load for the MES 30!

    Smoked 3 1/2 hours at 250 till IT reached 170 IT on my Maverick 732 then pulled them out (more about this below)

    Pulled the chicken after it cooled enough that I could handle it then added a batch of

    "Jeff's Goodness Gracious Sakes Alive" BBQ sauce (wow) and using my hands tossed it all together

    till all the chicken was coated nicely.

    Remember, this was for a potluck so it all went into a crock pot to keep it hot and off we went!

    My wife thought is was better than pulled pork.......I love my pulled pork but it was awfully good and I

    would certainly do it again and recommend it to anyone!

    Fortunately there was a little left and I had some for a light dinner tonight!

    About the cook time. 13 pounds of chicken spread out over the 4 racks in the MES was a load, not space wise but it was a real struggle for the 800 watt element to get back to temp.

    I really never did, or at least until the chicken was done.

    Two things I might do different, pre-heat to 275 or more and or do less chicken at a time. As it turned out all of it would not fit in my crock pot. I think only 24 thighs. The neighbor was happy about that as he got 3 with a little sauce ( he said wow...awesome) and it left enough for us to warm up for a meal at home.

    Thanks to Smokin-monkey and to Jeff and all who contribute to this great site. It has helped me as a newbie to turn out some Q that I am very proud of!

    I have had a pork loin turning into CB in the fridge for a week and I picked up a ham today for Double Smoked Ham for Christmas Eve. Gonna be busy!

    Merry Christmas to all and thanks for looking (and I am open to any and all comments) I know...cell phones sometimes suck for picture taking!
    bearcarver likes this.
  2. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Looks fantastic.  I was wondering how that heating element handled so much chicken, but it looks like you nailed it.
  3. Yep, this was my first try at doing a large amount in the MES 30...I found out that it does not work the best.

    I have filled all my racks with salmon several times and never had a problem but then I was starting out at 100* and working up to 170* over a period of 6 hours or so.

    I learned a lesson.....MES 30 works great...but not that big of a load!
  4. link

    link Smoking Fanatic SMF Premier Member

    That looks great! Where did you get the Texas style rub? I saw it in the Prime rib email and would like to get it.
  5. link

    link Smoking Fanatic SMF Premier Member

    Thanks, I already have the original rub and sauce recipes and was just looking for the new Texas style rub. Thanks.
  6. If you already have the original recipes, send Jeff a email [email protected]

    and he will send you the "Texas Style Rub" recipe. That is what I did..sorry for not being more clear in my first reply.
  7. bkleinsmid

    bkleinsmid Smoking Fanatic understanding is that if you have already purchased the other recipes, Jeff will send you the Texas recipe for free.

  8. bkleinsmid

    bkleinsmid Smoking Fanatic was faster than I was......

  9. Looks real tasty. I would get the smoker up to 275° and let it ride for a bit before you add the food. Have the food already on the racks ready to go in and add quickly. Sand in the water pan covered with foil or a couple of bricks wrapped in foil will also work. 

    Happy smoken.

  10. link

    link Smoking Fanatic SMF Premier Member

    Thanks Guys, I have it now and will give it a try. If it is as good as the original I am sure it will be great.
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice looking Chicken, Dick!![​IMG]

    Mighty Tasty!!---------------[​IMG]

    Looks like it got where you were headed!![​IMG]

  12. cmayna, link, themule69 and Bearcarver,

    Thanks for the kind words and advise...the 275 preheat sounds like a plan and maybe fill the water pan with sand next time?

    Mostly, I THINK not quite so much chicken at one time and I found that 13 pounds on boneless/skinless thighs makes a lot of pulled chicken.

    Learning for experience [​IMG]


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