Labor Day Pulled Chicken

[thrifty token]

Well, I thought it was time to broaden my horizons.  Time to include my fine feathered friends.  Smoked bone-in chicken thighs with the skin on to help keep in moisture.  Used my trusty ol' ECB with chunks of pecan and cherry for flavor.  The kicker was the light bath I gave the chicken in Jeff's BBQ sauce.  The wife loved the combination of flavors!  Guess this means I have permission to do this again......

  Here's a Q-view of the pulled finished product:

photo (2).JPG

• thrifty token
• Sep 3, 2013

 

[smoking b]

Looks good man! 

  Nice smoke 

 

[smokinhusker]

Looks good!

 

[sqwib]

Awesome!

 

[beerdelman]

Looks great, how long and what temp did you run them?  Also what internal did you go to or time?

 

[thrifty token]

I smoked until an internal temp of 168-170 degrees. Took around 3.5-4 hours. Definitely shorter than a pork butt!!

 

[beerdelman]

I just bought some tonight to try out!  Did you brine?  What did you run for smoker temp?  Ive heard anywhere from 250 to almost 300....

 

[thrifty token]

Yes, I brined for 2-3 hrs. I try and keep the ol ECB between 225 -240 for the smoke. I aim for 230. Good Luck. Don't forget q-view!