My earlier thread feedback (Thanks Foamheart) led me to doing smoked pulled chicken as a second protein for a party this evening. My plan is to Smoke the Chicken Breasts and thighs with apple and pecan until they reach 150. At 150 I will transfer to a Nesco (big crockpot) to finish and transport to the party. I skipped a brine on this one, figured that since the chicken will be pulled and finished in a blend of chicken stock and bbq sauce. I rubbed with a low salt, brown sugar, paprika, black pepper, garlic powder, onion, and chili powder rub. I am going to let them rest for about 2 hours in the fridge before tossing on the smoker. Here are the first pics: Thighs are in the fridge already!