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Labor Day Pulled Chicken

post #1 of 8
Thread Starter 

Well, I thought it was time to broaden my horizons.  Time to include my fine feathered friends.  Smoked bone-in chicken thighs with the skin on to help keep in moisture.  Used my trusty ol' ECB with chunks of pecan and cherry for flavor.  The kicker was the light bath I gave the chicken in Jeff's BBQ sauce.  The wife loved the combination of flavors!  Guess this means I have permission to do this again......biggrin.gif  Here's a Q-view of the pulled finished product:

 


Edited by thrifty token - 9/3/13 at 7:38am
post #2 of 8

Looks good man!  drool.gif  Nice smoke  icon14.gif

post #3 of 8

Looks good!

post #4 of 8

Awesome!

post #5 of 8

Looks great, how long and what temp did you run them?  Also what internal did you go to or time?

post #6 of 8
Thread Starter 
I smoked until an internal temp of 168-170 degrees. Took around 3.5-4 hours. Definitely shorter than a pork butt!!
post #7 of 8

I just bought some tonight to try out!  Did you brine?  What did you run for smoker temp?  Ive heard anywhere from 250 to almost 300....

post #8 of 8
Thread Starter 
Yes, I brined for 2-3 hrs. I try and keep the ol ECB between 225 -240 for the smoke. I aim for 230. Good Luck. Don't forget q-view!
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