Pulled Chicken Thighs

[dons2346]

I want to smoke some thighs for pulled chicken. I don't remember what I did the last time. Should I brine and smoke with skin or off?

 

[thirdeye]

Here is a good base recipe with the procedure. I tend to brine 4 or 5 hours, and prefer a final temp of 185+ before pulling. I like the a butter/broth option at the bottom of the recipe.

Smoked Pulled Chicken - Learn to Smoke Meat with Jeff Phillips

A lot of my lady friends would rather have smoked chicken instead of pork or beef and this smoked pulled chicken always gets rave reviews. I pile it high on a

www.smoking-meat.com

 

[dons2346]

Well, I survived the cook. Used a simple salt/sugar brine for a few hours, rince, pat dry and then a liberal coating of Church's Honey Hog rub. Smokes at 235 with pecan to a temp of 165. After a little rest, removed the skin then pulled and had clean bones. No picture as the wife had everything pulled before I knew it.

 

[BigW.]

Glad it worked out. Dark meat can take a higher temp than white. You can 175+ and it will be delicious.