Hey all.
I want to try and eat a little healthier while smoking my own food so I'm trying to cut down on the fatty meats a bit. Usually I default to pulled pork for my cheap lunch meals but I think I want to try and do the same with chicken.
I'm thinking of using white chicken breasts, no skin.
Olive oil, then rub
Then slow and low on the smoker, just like I would cook a pork butt.
My question here is when should I pull the meat off the smoker (temp wise) for the best pulling. The last time I pulled my pork butt it was at 195 and a bit tough to pull, since then I read many others wait until 205. How about for chicken? Stick with the same temps? Use different temps?
Any advice or tips is appreciated.
-Tropez
I want to try and eat a little healthier while smoking my own food so I'm trying to cut down on the fatty meats a bit. Usually I default to pulled pork for my cheap lunch meals but I think I want to try and do the same with chicken.
I'm thinking of using white chicken breasts, no skin.
Olive oil, then rub
Then slow and low on the smoker, just like I would cook a pork butt.
My question here is when should I pull the meat off the smoker (temp wise) for the best pulling. The last time I pulled my pork butt it was at 195 and a bit tough to pull, since then I read many others wait until 205. How about for chicken? Stick with the same temps? Use different temps?
Any advice or tips is appreciated.
-Tropez