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.. http://www.smokingmeatforums.comhttps://smokingmeatforums.com/members/75190"http://www.smokingmeatforums.com/content/type/61/id/359779/"> 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!