My wifey has been wanting some pulled chicken for a while, so i found an older email from Jeff about using thigh meat.
i didn't have time to brine, like Jeff did in his article. We did a light coating of a batch of mixed dry rub we had left over, got the MES40 up to 240 degrees and used peach wood for the smoke....took a lil over an hour and a half to get to 170 internal temp. Placed the thighs in a plastic container for about 30 min covered with some towels to help keep them nice and toasty, pulled the meat out and started to shred with some bear paws.
sorry no pic's while in the smoker...very hectic weekend
a lil stir fry to top the pulled chicken
on a bed of lettuce with a bit of BBQ sauce
one for me and the wifey
topped with the stir fry
can't wait for lunch
thanks for looking