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smoked boneless skinless thighs

hardcookin

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I use boneless & skinless thighs and breasts for pulled chicken. Usually 60% thighs 40% breasts.
 

gearjammer

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Hello and 
 to you, Steve.

They'll work just fine, might want to be 

a little extra careful with them 'cause of no skin.

They'll dry out easier.

I'm thinking about 165* - 170*

Have fun with it.

  Ed
 

SmokinAl

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If it were me I would smoke them in a pan with a can of chicken broth.

That way they will stay nice & moist for pulling.

Also I see this is your first post, so at your leisure would you swing by Roll Call.

Then we can all give you a proper welcome.

Al
 

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