Smoked Pulled Chicken

[hecXCV]

I'm going to be smoking some chicken for pulled chicken and have no idea where to start. I've seen people do whole chickens, some people do boneless breasts, some people do breast and thighs. Any advice or tips?

 

[normanaj]

I personally like to use split chicken breasts and bone in thighs both with skin on.

 

[BigW.]

I like doing a whole bird, and it usually cheaper than parts. Here are plenty of recipes:

Chicken | Learn to Smoke Meat with Jeff Phillips

Our extensive list of smoked chicken recipes will walk you through every step of preparing and smoking the chicken to a perfect finish. Now get to smokin!

www.Smoking-Meat.com

 

[JC in GB]

For ease of seasoning and cooking, I would try a whole bird and spatchcock it then shred it after it is smoked/cooked.

JC

 

[gmc2003]

I'm in the whole bird fan club also. Usually it's cheaper.

Chris

 

[6GRILLZNTN]

Whole bird . Injected, rubbed with lemon pepper and on the Weber beer can style. Then shred it.

 

[Inscrutable]

I like boneless breasts and thighs for convenience.
I once weighed out the waste, and the boneless breasts cost (me) about 30% more, thighs maybe 40% … but I do like the whole birds when I’m making for the dogs (I include the skin) or debone ahead to use to make stock.

 

[tallbm]

I'm going to be smoking some chicken for pulled chicken and have no idea where to start. I've seen people do whole chickens, some people do boneless breasts, some people do breast and thighs. Any advice or tips?

I'm in the whole bird camp as well. Price is good plus you can get a mix of white and dark meat in the shred.

I would brine (and even add cure#1 for out of this world flavor), or inject it before smoking.

Also if you do 1 bird you may as well do 2. It will give you plenty meat that you can eat on and make many dishes out of all week and/or you can seal the left overs/extras for all kinds of meals later.

I'd also highly recommend you get a pair of these vertical chicken racks.
https://www.amazon.com/dp/B096ZH2ZP...lja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ&th=1

I don't believe they NEED to have a can to use them. A pair of these in a pan with your chickens on them and you are good to go for getting the best smoked/roasted chickens for pulling or carving (too small for turkeys though). You'll collect all the juices, there will be lots, AND keep everything clean :)

I hope this info helps :)

 

[JLeonard]

Whole chicken on my part. Like others have said…you have the room in your smoker. Do a couple of them and freeze what meat you don’t eat with the first meal.

Jim

 

[Gonna Smoke]

Another one for whole bird, you'll have a mixture of white and dark that way. I'd eat the wings and pull the rest...

 

[Bigtank]

Often hind quarters are on sale. Dark meat is much more forgiving, if you go over temp on chicken breast it will be as dry as the Sahara. Often when chicken breasts are on sale they're large. That's cause they are old tough laying hens and not a young tender broiler.

 

[mr_whipple]

I do a whole bird on the rotisserie. The dogs corner me in the kitchen every morning before work demanding some. I have no need, but I'm pretty sure I could fit two on it.

 

[hecXCV]

Thanks for all the advice. I couldn't find a whole bird at our grocery store; we live in a real rural area and can barely find anything ever haha. But, I did mix dark and light meat and have everything in the smoker now. I'll update on how it turns out!

 

[JC in GB]

Thanks for all the advice. I couldn't find a whole bird at our grocery store; we live in a real rural area and can barely find anything ever haha. But, I did mix dark and light meat and have everything in the smoker now. I'll update on how it turns out!

Looking forward to your report. Don't forget the pics....

JC

 

[hecXCV]

I think it turned out pretty good. My husband wanted me to try some smoked lemon pepper chicken. He said it was amazing.

I brined the chicken for an hour, seasoned it with garlic powder, onion powder, season all, old bay, smoked paprika, and Reload Fully Loaded. Had it in the smoker at 200° for about 5 ours. After it was shredded I added Tipsy Roo’s Bourbon BBQ sauce.

 

[Rafter H BBQ]

I think it turned out pretty good. My husband wanted me to try some smoked lemon pepper chicken. He said it was amazing.

I brined the chicken for an hour, seasoned it with garlic powder, onion powder, season all, old bay, smoked paprika, and Reload Fully Loaded. Had it in the smoker at 200° for about 5 ours. After it was shredded I added Tipsy Rooster’s Bourbon BBQ sauce.

Yum! Nice cook, that is some top notch Q right there! Those spices used sound very tasty! I might have to look into that sauce… never heard of it… but sounds tasty!

 

[hecXCV]

Yum! Nice cook, that is some top notch Q right there! Those spices used sound very tasty! I might have to look into that sauce… never heard of it… but sounds tasty!

I had a typo in my post. It’s Tipsy Roo’s. But yes, try it! They have a Peach Rum version too.

 

[Rafter H BBQ]

I had a typo in my post. It’s Tipsy Roo’s. But yes, try it! They have a Peach Rum version too.

Thanks! I will have to check them both out! Your going to help me spend my $$ too!?!

Your Dad JLeonard already made me buy a griddle and accessories…

Not sure I can afford to hang out you all anymore!

 

[Brokenhandle]

Your chicken looks good! Glad to hear someone else lives in the sticks with things hard to find... but it sure is peaceful! Now Rafter H BBQ you better go get some apple crown...

Ryan

 

[JLeonard]

Sounds like a great meal. And now you got me searching for that sauce also.
Jim