Pulled Chicken...Boneless skinless

[craig chamberlain]

Thanks for the information Josh.I'm doing it because of my wife's high Cholesterol and she is always worry about her weight.It really sounds good.I wasn't going to do the brine thing after reading what you said about it.
I did like what you said about it though."brining chicken breast for 10 hours is only good if you like to chew on "salt licks".

 

[davenh]

I'm also trying to lose a few lbs, around 28 lbs so far. It gets a little tough since getting introduced to smoking meat. Up until this weekend, I've been doing well sticking to chicken, turkey and salmon (pork butt this weekend

).

One of the things we've been using in brines and rubs is Spend Brown Sugar Blend. It tastes great and makes things a little less guilty feeling

. Makes for a nice sweet rub on chicken and fish

. Also good in finishing sauce.

http://www.splenda.com/page.jhtml?id.../bsb_blend.inc

 

[flyin'illini]

Just searching thru and found this as I wanted to see how one could get chicken to a pulled state. (or close to it as you say) Nice work, Josh. Thanks.