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Pulled Chicken on electric Smoker

post #1 of 8
Thread Starter 

What temp and how long would you guys recomend?I have my rub allready and wood chips didnt know if needed to cook longer for pulled chicken.Thanks Double RL

post #2 of 8

I am sure someone will be able to help yapot.gif

 

post #3 of 8

I usually cook whole chickens at 250 for about 5 hrs.  I go by temp (165 deg), let rest and just pull it off of the bone. 

post #4 of 8

165 breast, 175 thigh.

post #5 of 8

Al's got ya covered. The only thing I would add is regarding temperature. Me and many others around here prefer to do chicken at higher temps (275-325) You still get great smoke flavor and better skin (not rubber). Chicken is extremely lean and doesn't benefit from the low and slow process like pork shoulder etc does. This method is also less time consuming. Have fun.

post #6 of 8
Thread Starter 

Thanks,guys smoked it at 250 for about four and a half hours temp in breast was 175.It was nice and tender,. but did not have enough smoke flaver.I used hickory any thoughs?

post #7 of 8

AMNS! I see from your avatar you have a MES. The AMNS is just about the best thing you could get for steady consistent smoke. Many of the MES owners have them. You won't have to worry about loading chips all the time & it produces TBS for hours.

post #8 of 8
Quote:
Originally Posted by SmokinAl View Post

AMNS! I see from your avatar you have a MES. The AMNS is just about the best thing you could get for steady consistent smoke. Many of the MES owners have them. You won't have to worry about loading chips all the time & it produces TBS for hours.



Yup---What Al said---An "A-MAZE-N-SMOKER" is the answer to many a smoker's dreams!

 

 

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