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My turn @ "Jeff's Smoked Pulled Chicken" w/Q-view

post #1 of 13
Thread Starter 

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!

post #2 of 13

Looks fantastic.  I was wondering how that heating element handled so much chicken, but it looks like you nailed it.

post #3 of 13
Thread Starter 
Originally Posted by cmayna View Post

Looks fantastic.  I was wondering how that heating element handled so much chicken, but it looks like you nailed it.

Yep, this was my first try at doing a large amount in the MES 30...I found out that it does not work the best.

I have filled all my racks with salmon several times and never had a problem but then I was starting out at 100* and working up to 170* over a period of 6 hours or so.

I learned a lesson.....MES 30 works great...but not that big of a load!

post #4 of 13

That looks great! Where did you get the Texas style rub? I saw it in the Prime rib email and would like to get it.

post #5 of 13
Thread Starter 

Yep, if your subscribed to Jeff's Newsletter that is where I got it. And to be honest, the "Goodness Gracious Sakes Alive" sauce (also Jeff's recipe) is awesome with this.

Here is a link to the newsletter.

post #6 of 13

Thanks, I already have the original rub and sauce recipes and was just looking for the new Texas style rub. Thanks.

post #7 of 13
Thread Starter 

If you already have the original recipes, send Jeff a email

and he will send you the "Texas Style Rub" recipe. That is what I did..sorry for not being more clear in my first reply.

post #8 of 13 understanding is that if you have already purchased the other recipes, Jeff will send you the Texas recipe for free.



post #9 of 13 was faster than I was......



post #10 of 13

Looks real tasty. I would get the smoker up to 275° and let it ride for a bit before you add the food. Have the food already on the racks ready to go in and add quickly. Sand in the water pan covered with foil or a couple of bricks wrapped in foil will also work. 

Happy smoken.


post #11 of 13

Thanks Guys, I have it now and will give it a try. If it is as good as the original I am sure it will be great.

post #12 of 13

Nice looking Chicken, Dick!!:drool


Mighty Tasty!!---------------:points:


Looks like it got where you were headed!!Thumbs Up




post #13 of 13
Thread Starter 

cmayna, link, themule69 and Bearcarver,

Thanks for the kind words and advise...the 275 preheat sounds like a plan and maybe fill the water pan with sand next time?

Mostly, I THINK not quite so much chicken at one time and I found that 13 pounds on boneless/skinless thighs makes a lot of pulled chicken.

Learning for experience :icon_rolleyes:


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