Just a few shots for QView for pulled chicken that I used for enchiladas and back wrapped chicken breasts.
I used boneless chicken thighs with commercial rub I get at my local meat shop. Put them in the smoker at 225 for about an hour to just take on some nice smoke. Then I put them in a pan with chicken stock and let them finish for about another hour and half.
Took them out and they just fell apart and the made a nice little sauce from the chicken stock and rub.
Also threw in a couple pieces of eye round to see how those went. The onions and garlic in the foil to smoke for chili I was going to make with the smoked eye round.
Chicken going back in the smoker with chicken stock.
Chicken all shredded
Finished enchiladas with black beans and black rice.
The week before I did some chicken breasts wrapped in bacon. I decided to brine the chicken so it would not dry out and then wrap it in bacon. The part that I did not compensate for was the salt I have in this particular rub. It was heavier than it should be and coupled with the bacon, one certainly needed a good class of water...or beer...after having one.