I just stumbled into to this idea by accident over the last couple of days. The boneless skinless thighs were intended for chopping and mixing into a cured/smoked sausage recipe we love sooooo much here. Things got delayed, and the meat was thawed, trimmed and ready to go...but I, on the other hand, was not. What to do with aging chix meat...hmm...how about a mrinade before grilling them up? OK, wait...I'll have a smoker going anyway, so lets just smoke 'em. Ah, but, marinated dark chicken meat...wait a minute here...PULLED CHICKEN!!!!!!!!!
Yea, you can kind of imagine how one thing lead to another, to another, to another, to...
This...after the fact of marinating overnight...the recipe is the same as my dry rub found in the Wiki, minus 1/2 the salt, using 2 Tbs and 1/4 C water per pound of meat...I covered tightly with poly wrap and refigerated for about 8 hours:
Loading up the Smoke Vault Jerky grate...I wrapped a couple smaller thighs/pieces inside of some of the larger thighs which were opened up roughly (thinner cross-section when flattened out) to make larger pieces for slower cooking:
Just into the Smoke Vault 24 with hickory/mesquite @ 225~235*...(my main smoke of the day is above):
90 minutes smoke and it's time for a steam pan with a few ounces of water to go back in for 2 more hours:
Just about to seal it up:
Ready to pull:
I was so excited to share this new (to me) treat with everyone, I forgot freshly pulled pics...well, I may have taken a few and couldn't find them in the memory card......this is the remains after mid-after noon snacking while we waited for dinner, and after chilling for several hours in the fridge...pics, pics, pics...hah-hah!!! Every day with a smoker is an adventure, and this was no different:
Easy to do, from prep to finish, and a very tasty twist from the everyday yard-bird.
Good smokes everyone!