Robert
is Blowin Smoke!
Every once in a while I get a request for pulled chicken. I have never been able to get it to pull like pork, so I usually just chop it up. No complaints so far.
Do you ever mix in white meat with dark meat versus all dark or all white?
Also, I usually just buy leg and thigh quarters from Wal-Mart @ $5.90 per 10 pound bag. Yield is about 40% but more labor than boneless skinless thighs. BS thigh are about $2.00/pound and yields about 60%. By my calculations, finished cost of quarters is $1.50 versus $3.33 for BS thighs.
Anyone care to share their experiences and or methods?
Thanks,
Robert
Do you ever mix in white meat with dark meat versus all dark or all white?
Also, I usually just buy leg and thigh quarters from Wal-Mart @ $5.90 per 10 pound bag. Yield is about 40% but more labor than boneless skinless thighs. BS thigh are about $2.00/pound and yields about 60%. By my calculations, finished cost of quarters is $1.50 versus $3.33 for BS thighs.
Anyone care to share their experiences and or methods?
Thanks,
Robert