We are going to a graduation next week and wanted to make some pulled chicken for the party. We are using half breasts and half thighs. Here are some pictures of the process.
Chicken rubbed with Spicy Big Time Rub (Ray Lampe's Recipe)
In the smoker
All good so far
After about 45 minutes of smoke
After 1.5 hours into a foil pan. Chicken was around 135 degrees.
Put in some cider vinegar and water, then covered and back into the smoker.
Edited by Heavymoose - 5/30/16 at 6:47pm