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Pulled Chicken

burm1000

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Joined Jun 18, 2017
Working on some pulled chicken on slider buns. I've got about 7lbs of chicken thighs (skin and bones inlcluded). The good thing about the skin is it is so loose it is easy to get rub directly on the meat then wrap back up. I think the skin protects it from drying out a bit compared to boneless skinless. Brined them for about 4 hours in 1/2 gallon water, 1/2 cup kosher, 1/2 cup brown sugar (Jeff's recipe). Rinsed and patted dry. A little yellow mustard and some of Jeff's rub. On the WSM at about 230 degrees with hickory smoke. I'll take them to about 175 per Jeff's comments on thighs being able to handle the higher heat.

Added a pic two hours in. Looking good!

 

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flatbroke

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Nice. Looking forward to finished product
 

smokin peachey

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Looks like you are off to a good start. I’ll grab a chair and wait for the finish.
 

burm1000

Fire Starter
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86
Joined Jun 18, 2017
Working on some pulled chicken on slider buns. I've got about 7lbs of chicken thighs (skin and bones inlcluded). The good thing about the skin is it is so loose it is easy to get rub directly on the meat then wrap back up. I think the skin protects it from drying out a bit compared to boneless skinless. Brined them for about 4 hours in 1/2 gallon water, 1/2 cup kosher, 1/2 cup brown sugar (Jeff's recipe). Rinsed and patted dry. A little yellow mustard and some of Jeff's rub. On the WSM at about 230 degrees with hickory smoke. I'll take them to about 175 per Jeff's comments on thighs being able to handle the higher heat.

Added a pic two hours in. Looking good!

finished product.


 

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jcam222

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Looks awesome!! I don’t know why but I’ve never actually done pulled chicken. You’ve made me add it to my list now.
 

one eyed jack

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I'm a thigh man! My favorite part of a yardbird.

Great looking picture in the smoker with the skin browned up.
 

SmokinAl

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Very nice!
Al
 

hardcookin

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Looks good!
I do a lot of pulled chicken, grand kids love it.
 

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