For me, 99% of the time I use Thighs for eveything containing chicken. The dish, Pulled or otherwise has a consistent texture. Pulled Breast meat like pulled Porkloin has a drier mouthfeel compared to Thighs and Pork Butt. In the long run Price dictates what choice I make. I am not opposed to using either. In area markets, Thighs are usually cheaper, than whole birds, and on sale much more frequently. We like whole 8 lb birds roasted or smoked then carved, 4 lb Fryer/Broilers for Fried Chicken...JJ