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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-09-2019, 08:24 AM   #1
Kse450
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Join Date: 11-30-18
Location: Port Trevorton
Name/Nickname : Benjamin
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Hi there,

I've been signed up to smoke some chicken for a local church meal this Thursday. I was initially going to take off work on Thursday to do so and cook it all in the afternoon, but I find myself with some extra free time this weekend, so I thought about cooking today and freezing until Thursday.

Anyone with experience in how it turns out?
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Old 11-09-2019, 08:37 AM   #2
patrickd26
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You can safely do that. I would cook and shred. Re-season to your liking and put in vacuum bags. Add some leftover juice, or some broth. Not a lot! Vacuum seal and freeze. To reheat, thaw about 8-10 hours before in the fridge. I use an Anova set at 150 degrees for about 30-45 minutes. Otherwise, you can simmer (not boil) and probably get the same result. I’m convinced that it tastes better this way, too.
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Old 11-09-2019, 09:32 AM   #3
IamMadMan
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^ +1 I agree.....

Don't boil the bags, it will further cook the chicken making it dry. Just heat to a safe serving temperature.
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Old 11-09-2019, 09:42 AM   #4
Kse450
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Awesome! Thanks guys. What temp should I take it to in order to pull easy/shred?
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Old 11-09-2019, 10:02 AM   #5
sudsandswine
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I do dark meat 185*ish or maybe slightly higher and it’s easy to pull.
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Old 11-09-2019, 11:25 AM   #6
rwalters
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Totally agree with above comments. And 185-190° is the magic number for me as well when it comes to dark meat.
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Old 11-09-2019, 04:19 PM   #7
patrickd26
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Quote:
Originally Posted by sudsandswine View Post
I do dark meat 185*ish or maybe slightly higher and it’s easy to pull.
I agree. Also, if you're going to mix in breast meat, you can add it later in the cook and pull it at 165.
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