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I was tasked by my wife to smoke up 15 lbs of shoulders and 14 lbs of thighs to make pulled pork and pulled chicken for our daughters birthday nacho bar. So here is the first qview. All the love together in the smoker. Will post finished tomorrow chicken is pulled and sleeping in fridge...
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?
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?
Well you guys have done it again. Inspired me to try my hand at smoking wings and drums. I used olive oil to coat wings then covered in weber chicken rub and into the smoker with cherry and pecan. I also achieved for the first time ever my tbs. Turned out great, so good that my wife actually...
Thanks guys much appreciated. I used the hickory chips (all I could get here), but my ratio was too high the wife was not happy. Changed too many things all at once for my liking too. I omitted my ritualistic spritzing with apple juice and adding it to the pan while cooking missed a bit of...