pulled chicken for 100

bosshawgs · 01-26-2013, 10:09 AM

Hi guys i got hired to do pulled chicken for approx 100 people. I never did pulled chicken before always wanted to. What kind of chicken do you use (parts, whole). Any idea how much chicken i would need for 100 people. Also, what temperature should i smoke the chicken at to pull. Thanks Tom

Smoke House Moe · 01-26-2013, 04:45 PM

Great question and I can only partially answer since I have not cooked for 100 yet. I would do whole chickens, it will probably save a lot of money doing wholes. The pulling wont be very fun, but chicken pulls pretty easy.
Make sure you cook to 165. Chicken will be harder to pull if it cooks too long and dries out.
Also, save your drippings from some of the birds, then mix it in with the pulled chicken for added juiciness and depth of flavor.

Take some pics. I am interested to hear your results.

Bbq Bubba · 01-27-2013, 09:57 AM

Are you freakin nuts? Chicken only yeilds 35% at best. 100 people at 1/3 lb = 33lbs. You will have to cook almost 100 lbs of chicken.
Cood till at least 175 if not 185. It will pull easier.

thillin · 01-27-2013, 11:00 AM

Quote:

Originally Posted by Bbq Bubba

Are you freakin nuts? Chicken only yeilds 35% at best. 100 people at 1/3 lb = 33lbs. You will have to cook almost 100 lbs of chicken.
Cood till at least 175 if not 185. It will pull easier.

6lb chicken = 2lbs meat? I've never broke it down. 20 chickens be alot to cook. Nice that meat cost would only run like $80.

Pyle's BBQ · 01-27-2013, 12:08 PM

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

jaestar · 01-28-2013, 06:37 PM

Boneless skinless thighs yield around 67% and would take less than 5 minutes to pull.

toadhunter911 · 01-29-2013, 09:33 AM

I usually use bone-in leg quarters. I have a couple of sources that regularly put them on sale for .39 a pound, and one that goes as low as .29 a pound sometimes. I always smoke to 175-180 and pull as soon as I can safely handle it.

BigBellyBBQ · 01-30-2013, 03:27 AM

Do boneless theighs...then pull ther skin off and shred..done simple..do not take a chance on whole LOTS of work and the little breast bones will haunt you!! this is cheap and very easy to do...and besides very tasty!!!

smokeitupbbq · 02-09-2013, 04:30 PM

#50 case @ RD for $37

Quote:

Originally Posted by jaestar

Boneless skinless thighs yield around 67% and would take less than 5 minutes to pull.

Mad About Que · 02-10-2013, 06:06 AM

had my response in my head before i read the others.. YES... do the thighs. cheaper..easier..more moist..cheaper.. nice part about that is that for 100 people, i'd cook 175-200 thighs. sounds like a lot.. but also for 100 people you could do 25 whole chickens.. whichever. i will tell you this tho, i did pulled chix once for a large group. once. stopped offering it after that.

Resesgrill · 02-12-2013, 06:33 AM

Quote:

Originally Posted by toadhunter911

i usually use bone-in leg quarters. I have a couple of sources that regularly put them on sale for .39 a pound, and one that goes as low as .29 a pound sometimes. I always smoke to 175-180 and pull as soon as i can safely handle it.

i agree leg quarters are the bestfor pulled chicken and a 40lb case a restaurant depot is 23 bucks!

Jacked UP BBQ · 02-12-2013, 09:33 AM

boneless skinless thighs is the only way to go, put on smoker for 30 minutes to get a nice smoke flavor in them, then pan them with a little bit of liquid and cover tight, put back on smoker in pans until you reach 200. Out of a 40lb case you will get 22lbs of pulled chicken.

BBQ Nuts · 02-21-2013, 11:38 PM

Quote:

Originally Posted by Jacked UP BBQ

boneless skinless thighs is the only way to go, put on smoker for 30 minutes to get a nice smoke flavor in them, then pan them with a little bit of liquid and cover tight, put back on smoker in pans until you reach 200. Out of a 40lb case you will get 22lbs of pulled chicken.

spot on advice. i just did some tonite. 18lb 6oz of boneless/skinless thighs from RD yielded 10lb 1oz of pulled. i smoked til about 135 then pan foiled with some AJ and took to 200ish. pulling was easy - just squeezed the thigh and it broke apart - took less than 10 minutes.

BigBellyBBQ · 02-22-2013, 12:34 AM

the guy doing the whole chcikens is still pulling it..

bosshawgs · 02-22-2013, 09:58 AM

thanks for the help the job is in march i will let you know how it goes

01-26-2013, 10:09 AM	#1
bosshawgs Got Wood. Join Date: 01-13-12 Location: warwick ny Downloads: 0 Uploads: 0	pulled chicken for 100 Hi guys i got hired to do pulled chicken for approx 100 people. I never did pulled chicken before always wanted to. What kind of chicken do you use (parts, whole). Any idea how much chicken i would need for 100 people. Also, what temperature should i smoke the chicken at to pull. Thanks Tom

01-26-2013, 04:45 PM	#2
Smoke House Moe Knows what a fatty is. Join Date: 09-13-12 Location: Robbinsdale Minnesota Downloads: 0 Uploads: 0	Great question and I can only partially answer since I have not cooked for 100 yet. I would do whole chickens, it will probably save a lot of money doing wholes. The pulling wont be very fun, but chicken pulls pretty easy. Make sure you cook to 165. Chicken will be harder to pull if it cooks too long and dries out. Also, save your drippings from some of the birds, then mix it in with the pulled chicken for added juiciness and depth of flavor. Take some pics. I am interested to hear your results. __________________ 2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit.

01-27-2013, 09:57 AM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Are you freakin nuts? Chicken only yeilds 35% at best. 100 people at 1/3 lb = 33lbs. You will have to cook almost 100 lbs of chicken. Cood till at least 175 if not 185. It will pull easier. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

01-28-2013, 06:37 PM	#6
jaestar On the road to being a farker Join Date: 06-01-11 Location: Adel, iA Downloads: 0 Uploads: 0	Boneless skinless thighs yield around 67% and would take less than 5 minutes to pull. __________________ Jaestar BBQ FEC100 XL BGE 22.5" WSM 18.5" WSM 22.5" Weber Kettle x2 500 Gallon UBS Bradley Smoker Super-fast Orange Thermapen

01-29-2013, 09:33 AM	#7
toadhunter911 is one Smokin' Farker Join Date: 06-22-09 Location: Eastpointe, Mi Downloads: 0 Uploads: 0	I usually use bone-in leg quarters. I have a couple of sources that regularly put them on sale for .39 a pound, and one that goes as low as .29 a pound sometimes. I always smoke to 175-180 and pull as soon as I can safely handle it. __________________ Craig...Chargriller Pro w/SFB, 2001 Weber 22.5 OTP, Weber OTS 18.5, Broilmaster gasser "The Lord your God is with you, he is mighty to save. He will take great delight in you, he will quiet you with his love, he will rejoice over you with singing.” Zephaniah 3:17

01-27-2013, 12:08 PM	#5
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	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 __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

01-30-2013, 03:27 AM	#8
BigBellyBBQ is one Smokin' Farker Join Date: 11-15-08 Location: Lake View, New York Downloads: 1 Uploads: 0	Do boneless theighs...then pull ther skin off and shred..done simple..do not take a chance on whole LOTS of work and the little breast bones will haunt you!! this is cheap and very easy to do...and besides very tasty!!! __________________ TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..

02-10-2013, 06:06 AM	#10
Mad About Que On the road to being a farker Join Date: 01-22-11 Location: Mt Holly NC Downloads: 0 Uploads: 0	had my response in my head before i read the others.. YES... do the thighs. cheaper..easier..more moist..cheaper.. nice part about that is that for 100 people, i'd cook 175-200 thighs. sounds like a lot.. but also for 100 people you could do 25 whole chickens.. whichever. i will tell you this tho, i did pulled chix once for a large group. once. stopped offering it after that. __________________ ex-Stickburner converted to Backwoods gang (Gen2 Chubby and Party), UDS, Homegrown 250 gal Offset.

02-12-2013, 09:33 AM	#12
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	boneless skinless thighs is the only way to go, put on smoker for 30 minutes to get a nice smoke flavor in them, then pan them with a little bit of liquid and cover tight, put back on smoker in pans until you reach 200. Out of a 40lb case you will get 22lbs of pulled chicken. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

02-22-2013, 12:34 AM	#14
BigBellyBBQ is one Smokin' Farker Join Date: 11-15-08 Location: Lake View, New York Downloads: 1 Uploads: 0	the guy doing the whole chcikens is still pulling it.. __________________ TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..

02-22-2013, 09:58 AM	#15
bosshawgs Got Wood. Join Date: 01-13-12 Location: warwick ny Downloads: 0 Uploads: 0	thanks for the help the job is in march i will let you know how it goes