Pulled chicken question

[buzzy]

Need to make 5# of pulled chicken. Is my math right that 10# of bone in skin on thighs will yield 5# of meat? Want to get this right the first time around. Thanks to all replies.

 

[gmc2003]

I'd use boneless thighs. Less waste. Sorry I can't help you with the amounts on the bone-in.

Chris

 

[buzzy]

I'd use boneless thighs. Less waste. Sorry I can't help you with the amounts on the bone-in.

Chris

Yea that was a thought but worried about getting dry & tough on outside. Do u smoke them for awhile then pan with cover & some kind of liquid?

 

[gmc2003]

Yea that was a thought but worried about getting dry & tough on outside. Do u smoke them for awhile then pan with cover & some kind of liquid?

I don't, but that doesn't mean it wouldn't work. I would brine them for a few hours(use your favorite brine) then smoke them indirect until they reach temp. For brined thighs I'd pull them at 170*. Let them sit on the counter until you pull them.

edit: smoke at a lower temp: 225 to 230*.
Chris

 

[chef jimmyj]

Yes. Bone in, Skin on Thighs, yields about 50% Pulled Chicken...JJ

 

[bradger]

I have been weighing my food to help me lose and maintain weight. I have found the bone from a thigh after cooking at least weighs about 4 oz on average. edited remembered weight

 

[buzzy]

Plan to brine for 4 hrs then rinse then a dusting of rub. Smoke at 220-230 with hickory until 170-175. Should they be sprayed with liquid (apple juice) every 30 minutes? Or will brine & rub keep them from drying on outside? As said before first time an what to get right. Then pull & mixed with some bbq sauce. Will be making some of Jeffs Goodness Gracious Sakes Alive bbq sauce because that stuff is bangin on poultry.

 

[chef jimmyj]

They shouldn't be in long enough to dry out the brine. Spritzing will allow a smokier flavor if desired. Make sure your smoke is thin and blue if you choose to spritz...JJ

 

[buzzy]

Chris, Jimmy thanks for the help.

 

[hardcookin]

During the summer I was smoking about 50 thighs once a week for pulled chicken. Bone in with skin. I take them to 185, just because they fall off the bone better...still plenty moist.
Also have done 70% dark and 30% white meat.
I buy the thighs usually on sale 50 or 69 cents a lb.

 

[pc farmer]

During the summer I was smoking about 50 thighs once a week for pulled chicken. Bone in with skin. I take them to 185, just because they fall off the bone better...still plenty moist.
Also have done 70% dark and 30% white meat.
I buy the thighs usually on sale 50 or 69 cents a lb.

That stuff you bring to the gathering is great.

 

[RiversideSm0ker]

I don’t smoke the skinless thighs to pull but at about 170 they are succulent. I’ve yet to brine any of them but I do love to wrap them in bacon. I think if I wanted to pull them I would use the bone in. They are always really juicy and tender. You might want to consider smoking them in a foil pan. If you tuck pats of margarine between the pieces it is really amazing. I got the idea from a video from YouTube. Works really well on my OKJ.

G

 

[buzzy]

Well I ended up doing 10# of boneless skinless thighs. didn't brine because bought at WW. Processed with 15% salt & broth. Pulled at 175. Shredded & sauce to my liking. Real good in my opinion.Put in freezer for weekend party. Going to thaw out then put in crock pot to reheat. Might have to add a little more sauce then. Now to wait to see what the critics say.