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pulling whole smoked chicken

post #1 of 7
Thread Starter 
Hey all having a party and was tasked with coming up with PP and pulled chicken for a nacho bar. My question to you all is this. What's my best plan of action for getting the chicken to pull? What should I aim for temp wise for optimal pulling?
post #2 of 7
About 180° for the dark meat. Can't help you with the white meat as I've never bothered to try and pull it. If I were you I'd get a bunch of thighs, take them to 180° or so, pull, sauce and be done. Pulling the meat from thighs is much easier than from quarters.
post #3 of 7
Youhb might try Spatching the Birds and pull them when done . I've done this and it's good biggrin.gif
post #4 of 7
Thread Starter 
Ok old school now for the million dollar stupid ?S of the day. Are you brining them over night? And I have seen pictures of a spaced chicken what exactly do you cut out of it to do that?
post #5 of 7

all I ever did was smoke it , and as soon as it cooled enough to handle just started pulling it , of course you have to be sure to find that sharp bone on the leg and get rid  of it

 ( that sharp little sucker is easy to miss )

post #6 of 7
Quote:
Originally Posted by PatG View Post

Ok old school now for the million dollar stupid ?S of the day. Are you brining them over night? And I have seen pictures of a spaced chicken what exactly do you cut out of it to do that?

What is a spatchcocked chicken?

it’s actually just a fancy word for a butterflied chicken and it means you cut the backbone out of the chicken and flatten it out before roasting.

post #7 of 7
Thread Starter 
You guys are awesome thanks. Always such a huge help for the newer guys like me.
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