Pulled chicken

[Fitnes02]

Doing pulled chicken next week for my son's birthday party do you guys use whole chickens or boneless skinless thighes. I used thighes before and turned out great but just wondering what everybody uses?

 

[SecondHandSmoker]

For me, it all depends on how many people I plan on feeding.
If it just for me and my wife, then it's boneless skinless thighs.
If I am planning to feed 5 more people, then it's whole yardbirds that get smoked and pulled the day before.
If I really want to jazz it up, then birds are brined overnight.
Boneless skinless thighs certainly are easier but that comes at premium.
Gotta weigh the cost/benefit ratio here.

 

[Steve H]

Boneless and skinless is easier. But I've found that whole birds give a better flavor. Granted. I haven't smoked whole birds. But, I've bought whole rotisserie chickens from various stores. And used them to very good results. Mostly for Buffalo chicken dip and such. Like what secondhandsmoker already point out. Though, I'm backwards on his statement. A couple of folks. Then store bought whole rotisserie birds. A larger group. Then it will be boneless and skinless thighs. Simply because I don't have the resources to smoke multiple birds at once. While I can put much more boneless skinless thighs in my smoker.

 

[sandyut]

I would whole bird for pulled chicken. better mixture of meat. if you are a Costco shopped they sell two packs of organic whole chickens that are large and tasty. I forgot how much they were - but I would use them every time. Slaughterhouse brine is killer - there is your linkage.

 

[Fitnes02]

If say it's an 8lb bird do u get 50%?

 

[hardcookin]

I have used boneless skinless thighs & breasts 70/30 mix. The 30 being breast meat.
As of late I have been using thighs and breasts. I like smoking them with the skin on. Breast I pull at 165 and the thighs smoke to 185-190 they pretty much fall off the bone...easy pulling.
You can decide on the sauce.

 

[SecondHandSmoker]

If say it's an 8lb bird do u get 50%?

For whole bird, figure about 34%.

 

[SmokinVOLfan]

Whole birds no doubt. Get white and dark meat and a lot of times can find them $.99 lb or under. I prefer to spatch mine for a more even cook. The others got you covered if you want to brine...slaughterhouse is awesome on poultry.

 

[sandyut]

Whole birds no doubt. Get white and dark meat and a lot of times can find them $.99 lb or under. I prefer to spatch mine for a more even cook. The others got you covered if you want to brine...slaughterhouse is awesome on poultry.

splatch and slaughterhouse is the only way I do them too!

 

[SmokinVOLfan]

splatch and slaughterhouse is the only way I do them too!

Can’t argue with the results! Love using the slaughterhouse on turkeys too

 

[Fitnes02]

Thank you everyone

 

[sauced]

Yes...get whole birds and brine them over night, then inject with mix of butter, chicken stock, seasonings!