Author Topic: Pulled Smoked chicken  (Read 8245 times)

es1025

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Pulled Smoked chicken
« on: June 23, 2013, 06:47:19 PM »
Made pulled smoke chicken today, very easy.

I used boneless/skinless chicken thighs

Brine for 3-4 hours, After brine rinse and pat dry.
Put on your favorite rub
Set temp at 230 with 4.5 oz of cherry wood
Smoke for 1.5 hours unwrapped, After 1.5 hours place thighs in foil tray with 1 cup of apple juice.
Smoke for another 1.5 hours to internal temperature of 170 degrees.

Let rest for 5-10 minutes, pull apart, add favorite BBQ sauce.

Enjoy!
Ed from Northern NJ
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swthorpe

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Re: Pulled Smoked chicken
« Reply #1 on: June 27, 2013, 01:00:33 PM »
Sounds tasty!   I have done pulled chicken thighs a couple of times but I have not tried the pan and apple juice for the last 1.5 hours.    Did you cover the pan with foil or leave them open?   I will have to give this a try on my next pulled chicken smoke.
Steve from Delaware
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afratki

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Re: Pulled Smoked chicken
« Reply #2 on: June 27, 2013, 04:32:11 PM »
Sounds awesome, I think I'll put this down for this weekends smoke.
Andrew from Maryland

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DivotMaker

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Re: Pulled Smoked chicken
« Reply #3 on: June 27, 2013, 07:53:01 PM »
Sounds really good!  Do you de-bone the thighs, or can you buy them that way (can't ever remember seeing them at the stores)?  Could you cook them the same way with the bone in, and just pull them off the bone (or would that screw up the cook time)? 
Tony from NW Arkansas
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es1025

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Re: Pulled Smoked chicken
« Reply #4 on: June 27, 2013, 08:16:23 PM »
Divot

No de-boning

You can get the boneless/skinless at the store.

Yes

If you use thighs with the bone and skin you don't need to pan for 1.5 hours.  3 hours or 170 degrees.
Ed from Northern NJ
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Has anyone seen my Weber Genesis Gold?

DivotMaker

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Re: Pulled Smoked chicken
« Reply #5 on: June 27, 2013, 10:25:19 PM »
Divot

No de-boning

You can get the boneless/skinless at the store.

Yes

If you use thighs with the bone and skin you don't need to pan for 1.5 hours.  3 hours or 170 degrees.

Nice to know.  I'm pretty sure I've never seen them at the store, but I'll look for them (now that I have a good reason like this)!  Kind of ironic, since NW Arkansas is the chicken capital of the world!  Tyson Foods, Wal Mart, etc...  lol
Tony from NW Arkansas
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afratki

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Re: Pulled Smoked chicken
« Reply #6 on: June 28, 2013, 08:17:18 AM »
I used to only see boneless chicken breasts at my grocery store but now the carry boneless thighs also.
Andrew from Maryland

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swthorpe

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Re: Pulled Smoked chicken
« Reply #7 on: June 28, 2013, 04:51:36 PM »
I have not seen boneless/skinless chicken thighs in my area.  I trim some of the excess skin off of the thighs, and brine for 3-4 hours.   The smoke time is usually between 3 and 4 hours, and the meat pulls easily off of the bone.   This is one of the smokes that I really like.
Steve from Delaware
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UWFSAE

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Re: Pulled Smoked chicken
« Reply #8 on: June 28, 2013, 08:52:00 PM »
I haven't done it in years, but I have tried duck this way and it is freakishly good.
Joe from Houston, TX
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es1025

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Re: Pulled Smoked chicken
« Reply #9 on: July 08, 2013, 02:20:33 PM »
Sw
 step 1 on racks for 1.5 hours
 step 2 in covered foil tray for 1.5 hours or 165-170 degrees.
Ed from Northern NJ
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swthorpe

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Re: Pulled Smoked chicken
« Reply #10 on: July 08, 2013, 05:55:22 PM »
Thanks!  I just bought a huge pack of bone-in chicken thighs at Costco today, so this smoke is on my near-term agenda.  Can't wait to try out the pan method.
Steve from Delaware
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DivotMaker

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Re: Pulled Smoked chicken
« Reply #11 on: July 08, 2013, 07:53:53 PM »
The foil pan method is a great tip!  Just to confirm - I cannot find boneless thighs in my area.  I can buy bushels of boneless breasts, and bone-in thighs, but the boneless thighs are just myth and legend in my neck of the woods!  I guess the big boys in chicken around here (aka Tyson's) find it more profitable to send the de-boned versions elsewhere!
Tony from NW Arkansas
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UWFSAE

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Re: Pulled Smoked chicken
« Reply #12 on: July 08, 2013, 08:00:33 PM »
Honestly, make friends with the butcher department at your favorite grocery store ... boneless/skinless thighs are pretty common (they're perfect in a slow cooker chicken & rice) and they can always order some and hold a few packs for you.
Joe from Houston, TX
Proud owner of a Smokin-It #3!

DivotMaker

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Re: Pulled Smoked chicken
« Reply #13 on: July 08, 2013, 09:15:27 PM »
Honestly, make friends with the butcher department at your favorite grocery store ... boneless/skinless thighs are pretty common (they're perfect in a slow cooker chicken & rice) and they can always order some and hold a few packs for you.

Great idea, Joe.  Sometimes, it's about who you know!  ;D
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!