1st attempt at Pulled Chicken

[JBCWCHS06]

Finally got my Pitboss Savannah put together Friday night and that initial burn off and seasoning last night and fired it up today. Still can't believe all the space it has but decided to smoke 2 pork loins and a whole chicken that I decided to pull. Brined it for 4 hours, spatchcocked it, then patted it dry and rubbed some butter with rub in it on the bottom and under the skin on the breast. Took a little longer then I thought at 225 but jeez good stuff. Turned out super tender and juicy and awesome flavor from the smoke and homemade rub. Everyone was going back for seconds.

 

[SmokingUPnorth]

Looks good. That skin has my mouth watering. Definitely a lot of room on there like you said

 

[JBCWCHS06]

Looks good. That skin has my mouth watering. Definitely a lot of room on there like you said

Just have to figure out how to get the skin crispy. Haven't had any luck with that it always turns out a bit chewy. The rub was super good though especially on the skin

 

[Fueling Around]

Open the sear slots for high temperature finishing.

 

[Texas Cookin']

Nice looking bird! There is so much you can do with that chicken now!

 

[SmokingUPnorth]

Just have to figure out how to get the skin crispy. Haven't had any luck with that it always turns out a bit chewy. The rub was super good though especially on the skin

Try letting the chicken sit in the fridge for like 4+ hours ahead of time. It will dry out the skin and make it crispy. Also cranking up the heat at the end of the cook will help too.

 

[pit 4 brains]

Try letting the chicken sit in the fridge for like 4+ hours ahead of time. It will dry out the skin and make it crispy. Also cranking up the heat at the end of the cook will help too.

Some one on here years ago suggested a mixture of cornstarch and flour to dust on the skin before letting it dry out in the fridge. It works well and can be combined with any dry rub as well. I scoured my recipe box but I cannot find it. I think it was a 50/50 mix though.
Awesome looking bird though!

 

[DougE]

Open the sear slots for high temperature finishing.

Or a quick trip under the broiler or on the gas grill (if you have one).

 

[Texas Cookin']

Use a 50/50 mix of corn starch/flour on the skin before refrigerating. Crank to high heat at the end and your skin will be .

 

[zwiller]

Looks good! Search pellicle for the classic method for "bite thru" skin. I don't like too much smoke on chicken and prefer running 325F. Nothing special needed for skin and ends up crispy like you expect.

 

[BrianGSDTexoma]

Nice and juicy!

 

[JLeonard]

Great looking bird! Love smoked and pulled chicken for recipes.

Jim

 

[TripleLindy]

That looks fantastic! I also struggled with crispy chicken skin and found the sweet spot cooking indirect at 350°. I use a buttermilk brine and comes out super juicy with a nice, crispy skin every time!

Another trick I learned for crisping up the skin: after chicken is ready, get grill temp up to around 450° and heat up a cast iron skillet. Take the skin off and put it in the skillet and the fat will render out, leaving you with a nice pool of chicken fat to pour over the pulled chicken, as well as a really crisp skin that you can crumble and add in for texture. I use a Kamado, so I have to use the expansion grate to put the skillet high in the dome so that I get radiant heat pushing back down on the skin for the best results.