It is easier to pull when it comes off the smoker. Don't cool the whole chickens. I do at least 16-20 chickens a week right now and find this is the easiest way to get the meat off the bones.
I forgot to add, make sure you watch for bones. When chicken is done, the smaller bones tend to break
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Bryan,
Team: Pyle's BBQ
Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM
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