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!
Added a pic two hours in. Looking good!
Smoked Pulled Chicken - Learn to Smoke Meat with Jeff Phillips
My wife likes most of what I cook, but pork and beef have never been her favorite things. She'd always rather have smoked chicken and she
www.Smoking-Meat.com
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