Trying Jeff's Smoked Pulled Chicken

[mneeley490]

Got Jeff's email yesterday, and it reminded me that I had 6-1/2 lbs. of Costco boneless/skinless thighs in the freezer. And that pulled chicken just looked to good to pass up.
https://www.smoking-meat.com/may-9-2013-smoked-pulled-chicken?awt_l=9ahU2&awt_m=Jw.gIO9ZpP9lWb

So after brining for 3 hours (I use a 2 gal. food-grade bucket that I got at a local grocery store), they were doused with mustard and rub.

Then onto my GMG Daniel Boone. Using a blend of hickory, maple, cherry, and mesquite pellets. Smells heavenly!

As there are skinless, I decided to get around the "toughening" part by adding a little more fat, in the guise of bacon quarters. They are up to 124° IT at the moment, and smelling pretty good.

More later...

 

[bdskelly]

Those look awesome Neeley. Watching closely here. B

 

[dcecil]

That looks awesome, I’m gonna have to check my email for that one.

 

[GaryHibbert]

I'm in
Gary

 

[JckDanls 07]

Giddyupgo ... I'm along for the ride...

 

[mike5051]

Great idea with the bacon! I'm definitely in!

Mike

 

[mneeley490]

This could be a while. After almost 3-1/2 hours, the IT seemed too low. So I put my Maverick BBQ probe in the middle of the rack about an hour ago. Even though the GMG was set to 230°, it was registering only 189°. So obviously something is up with the GMG internal therm. I have bumped it up to where it is now 230° to 240° on my Maverick, and the thighs are starting to speed up cooking. Now at 145° IT.

 

[mneeley490]

Just did a temp check on all of them with a handheld digital therm. The ones on the right side are done, so I've removed them, and slid the rest over to that side. Hopefully, they'll be done soon. I thought I had that side-to-side problem worked out.

 

[chopsaw]

Gonna be good . Making my mouth water .

 

[mneeley490]

This is the first batch. I separated the bacon, and they pulled pretty well. Had to get it out to a hungry family, so no pulled pics of the first batch, but I'll try harder with the second. It's coming out now...

 

[mneeley490]

Okay, once I got the heat and placement worked out, things went fine.

Taste test got the "OK".

I decided to integrate a little of the bacon in with the chicken.

So here's the verdict. I think I may have made an error or two. I had more chicken than in Jeff's original recipe, so I added more rub to the meat (perhaps too much). Along with that and the added bacon, this was a bit too salty for my taste. Next time, I will follow the recipe more closely.

 

[mike5051]

Those sammies look great!

Mike

 

[SmokinAl]

Those sandwiches look pretty darn good from here!
Al

 

[gmc2003]

Those look really good. I'd chomp down on a sammie or two.

Point for sure.

Chris.

 

[phatbac]

Like! I loved pulled chicken sammies! I have made that a few times myself, i have never used bacon i will have to try Jeff's recipe for them. It works great for a crowd!

Happy Smoking,
phatbac (Aaron)

 

[SmokinVOLfan]

Did you pull all of the chicken, put into a pan, and then sauce it? It looks wonderful

 

[mneeley490]

Did you pull all of the chicken, put into a pan, and then sauce it? It looks wonderful

Yes, that is what I did.

 

[Geebs]

My dad and I were talking about this recipe over the weekend. I cant wait to try it. Yours looks mighty tasty!