Decided to do some pulled chicken today. I did about 5 #s of breasts and 5 #s of thighs. I rubbed them up good, smoked them for about 3 hours, then put them in a foil pan with water and back in the smoker for another 3 hours. I also put some ABTs and sausage on. The peppers for the ABTs were from a local farmer and really small. They came out pretty dang spicy; are smaller pepper typically hotter? I also made some BBQ sauce for the pork. It is a vinegar based sauce with a little ketchup that tastes very good. My brother in-law can make a much better vinegar based sauce, but he will not give me the recipe. I was in a little of a rush this morning so I did not get any prep pictures. The first pictures are after the chicken smoked for 3 hours and right when I put it in the foil pan.
Edited by Heavymoose - 7/30/11 at 4:24pm