Toggle sidebar

Pulled Chicken

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
smokin backyard

smokin backyard

Fire Starter
Original poster
Dec 27, 2012
54
12
VA
So after going to Pork in the Park last weekend, the wife has been asking non stop for me to try my hand at pulled chicken. (she can't eat pork after having her gall bladder removed) She had a pulled chx sando that she really liked from Jacked up BBQ.

I had a couple questions...

What is better whole chickens or parts? If parts which ones are best for pulling? I've heard thighs work really well.

Also if anyone has a fav. sauce to toss all this pulled bird in, I would appreaciate it!
grilling_smilie.gif
 
Thighs work for me. They're fattier so less likely to dry out and easier to pull if cooked properly. In my experience, white meat taken to the point where it will pull tends to be mushy and grainy. Another nice thing about thighs is they're cheap. You can often find them on sale at or below the price of whole chickens. I'm sure pulling whole chickens or white meat has it's advantages too, I just don't have the experience to get the same results as I do with dark meat.
 
Yes,Backyard. Pieces are an easier controlled finish if you want to finish them with a sauce. Since sauce burns easily it must be done toward the end of the cook. Better sauce coverage and no overcooking (165*IMT is target).Cooked whole , the sauce can't reach all the spots you want , the Breast tends to dry-out and there is not enough meat on the Back and sides of the Bird to pull. Thighs are a great choice; they cook up well and when sauced to glaze them at the end , they do good. Just my MHO...
biggrin.gif


Have fun and...
 
I like to use thighs also for pulled chicken. Here's a good base recipe for sauce:
 

1 cup ketchup
1 cup water
1/4 cup apple-cider vinegar

1-2 ounces Jack Daniels
1 small onion or 2 teaspoons onion powder
4-6 toes of garlic or 2 teaspoons garlic powder
2 tablespoons brown sugar
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon chili powder

Preparation: Combine all ingredients in a saucepan and simmer for 20 minutes. Adjust seasonings as needed to achieve the right kick.
 
Most of the time I just buy the whole bird and smoke it that way, I think the dark meat takes on smoke flavor better.
Chef jj has a great brine to use on chicken , or a lot of time I just put butter/garlic mix under the skin.
Don't over cook the chicken. We don't eat the skin so I will keep the smoker under 250 to keep the chicken in the smoke longer.
 
Whole Birds if I had a choice

or

If your'e doing a wet pulled chicken.. I would go 60% thigh - 40% breast

For a dry I would go 70% thigh - 30% breast
 
Mdboatbum said:
So what happened with the pulled chicken? WE WANT Q-VIEW!!!! :)
Click to expand...
Sorry folks Q-view didn't happen.
th_dunno-1%5B1%5D.gif


Got caught up in some yard work and forgot to start the smoker on time, and it was all downhill from there. Long story short, between yardwork, homemade ice cream, and chicken thighs that ended up taking forever it was a pretty busy afternoon!

I ended up using Jeff's recipe for the thighs from the Smoking Meat cookbook. Very good marinade and will definately use it again. When they were finally done everyone devoured the thighs before I had a chance to pull any of them, so I guess they were good!

This just means that I'll have to attempt the pulled chicken again!
 
I did some pulled chicken a couple weeks ago. Found an idea somewhere online that you pull the skin off and cool it then julienne the skin and fry it up crispy like bacon. Mix that in the pulled chicken and it adds a little crunch and a ton of flavor. Might not be too healthy though! :drool
 
Smokin isthe Dr said:
I did some pulled chicken a couple weeks ago. Found an idea somewhere online that you pull the skin off and cool it then julienne the skin and fry it up crispy like bacon. Mix that in the pulled chicken and it adds a little crunch and a ton of flavor. Might not be too healthy though!
drool.gif
Click to expand...
Yep it is awesome but try topping the pulled chicken with fried skin, much better texture and the flavor is better layered than mixed..
 
Ok, i'll jump in here also.  I've had a 6 pound whole fryer in Pop's brine since Sunday afternoon. Smoking it tommorow and i'll post some pics of the deal. I used instacure #1 .  The purpose of this is to do this for pulled chicken.  I seen a thread using Pop's brine for buckboard bacon and the person went beyond in the normal internals to get it for pulled pork.  So i'm hoping for that "hamy/poultry" effect also. A first for me so we'll see what happens. Reinhard
 
Last edited:
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

SmokingUPnorth
No smoke but Chicken Alfredo
Replies
13
Views
699
Poultry
gmc2003
gmc2003
tpc74
Pulled Chicken
Replies
2
Views
883
Poultry
tpc74
tpc74
N
Pulled Jerk Pork
Replies
9
Views
915
Pork
paulgeorge
P
Chris_in_SoCal
A chicken idea
Replies
11
Views
1K
Poultry
Florida Chris
F
Fueling Around
Chicken barley with a twist
Replies
13
Views
1K
Chili, Soups, and Stews
mr_whipple
mr_whipple
chopsaw
Smoked Chicken meatloaf
Replies
50
Views
2K
Poultry
chopsaw
chopsaw
DougE
Chicken Sausage
Replies
23
Views
2K
Sausage
DougE
DougE
civilsmoker
Pulled Pork Tacos - Simplified and Reliable Dinner Timing
Replies
20
Views
2K
Pork
civilsmoker
civilsmoker

Latest posts

Hot Threads

Top Bottom
Back
Clicky