Smokin-monkey started a thread on Smoked and Pulled Chicken a few days ago and it looked so good! I had a pot luck to attend last night and wanted to smoke something to take and share and his thread inspired me to give it a try! Thanks for planting the seed SM..
I picked up 32 boneless/skinless thighs on sale @ $1.69
Mixed up a double batch of brine, I used a combination of a couple different ones off this site.
Brined them for 2 hours then soaked and rinsed in ice water bath.
I then rubbed them down with EVOO and did one side with "Jeff's Rub"
Did the other side with "Jeff's Texas Style Rub"
Then got the AMNPS going with 1 full row of Pitmasters Blend from Todd.
When that nice TBS started coming and the MES 30 was pre-heated to 250*
I put in the 4 racks of thighs, it was a full load for the MES 30!
Smoked 3 1/2 hours at 250 till IT reached 170 IT on my Maverick 732 then pulled them out (more about this below)
Pulled the chicken after it cooled enough that I could handle it then added a batch of
"Jeff's Goodness Gracious Sakes Alive" BBQ sauce (wow) and using my hands tossed it all together
till all the chicken was coated nicely.
Remember, this was for a potluck so it all went into a crock pot to keep it hot and off we went!
My wife thought is was better than pulled pork.......I love my pulled pork but it was awfully good and I
would certainly do it again and recommend it to anyone!
Fortunately there was a little left and I had some for a light dinner tonight!
About the cook time. 13 pounds of chicken spread out over the 4 racks in the MES was a load, not space wise but it was a real struggle for the 800 watt element to get back to temp.
I really never did, or at least until the chicken was done.
Two things I might do different, pre-heat to 275 or more and or do less chicken at a time. As it turned out all of it would not fit in my crock pot. I think only 24 thighs. The neighbor was happy about that as he got 3 with a little sauce ( he said wow...awesome) and it left enough for us to warm up for a meal at home.
Thanks to Smokin-monkey and to Jeff and all who contribute to this great site. It has helped me as a newbie to turn out some Q that I am very proud of!
I have had a pork loin turning into CB in the fridge for a week and I picked up a ham today for Double Smoked Ham for Christmas Eve. Gonna be busy!
Merry Christmas to all and thanks for looking (and I am open to any and all comments) I know...cell phones sometimes suck for picture taking!