Pulled Chicken Question

Jbomb · 11-12-2012, 03:59 PM

I have been making pulled chicken and we have a steam table (wich holds about 3 pounds) to keep it warm. Seems to be drying out on me after and hours or so. I was wondering should I put some kind of liquid in with the chicken to keep it moist? We basicly just pull the chicken season with rub and put a little sauce on it. Does anyone have any better ideas for me?

chad · 11-12-2012, 04:03 PM

Yep, it'll dry out pretty quick. As a former cafeteria manager I recommend keeping some liquid in it. Thinned out sauce would work but would have to be added pretty often. Also, change out the pan every hour or so (more often if you want to keep it looking good) and make sure you turn the product over each time. Good luck.

Wampus · 11-12-2012, 04:04 PM

Just as with pulled pork, it'll dry out for sure.

I use apple juice in the pulled pork pan. I'd think something like chicken broth would work well for you chicken.

Jbomb · 11-12-2012, 05:04 PM

Maybe thined out BBQ Sauce by adding apple juice?

captndan · 11-13-2012, 08:35 AM

Put a lid on it!

The_Kapn · 11-13-2012, 08:37 AM

Just like any pulled meat, it will hold more moisture if you leave the pieces larger.

TIM

Jbomb · 11-13-2012, 11:12 AM

Thank you all for the help.

11-12-2012, 03:59 PM	#1
Jbomb On the road to being a farker Join Date: 09-12-07 Location: Carbon Cliff, IL Downloads: 0 Uploads: 0	Pulled Chicken Question I have been making pulled chicken and we have a steam table (wich holds about 3 pounds) to keep it warm. Seems to be drying out on me after and hours or so. I was wondering should I put some kind of liquid in with the chicken to keep it moist? We basicly just pull the chicken season with rub and put a little sauce on it. Does anyone have any better ideas for me?

11-12-2012, 04:03 PM	#2
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	Yep, it'll dry out pretty quick. As a former cafeteria manager I recommend keeping some liquid in it. Thinned out sauce would work but would have to be added pretty often. Also, change out the pan every hour or so (more often if you want to keep it looking good) and make sure you turn the product over each time. Good luck. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

11-12-2012, 04:04 PM	#3
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	Just as with pulled pork, it'll dry out for sure. I use apple juice in the pulled pork pan. I'd think something like chicken broth would work well for you chicken. __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

11-13-2012, 08:37 AM	#6
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Just like any pulled meat, it will hold more moisture if you leave the pieces larger. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

11-12-2012, 05:04 PM	#4
Jbomb On the road to being a farker Join Date: 09-12-07 Location: Carbon Cliff, IL Downloads: 0 Uploads: 0	Maybe thined out BBQ Sauce by adding apple juice?

11-13-2012, 08:35 AM	#5
captndan is One Chatty Farker Join Date: 06-29-11 Location: Greeneville TN Downloads: 0 Uploads: 0	Put a lid on it!

11-13-2012, 11:12 AM	#7
Jbomb On the road to being a farker Join Date: 09-12-07 Location: Carbon Cliff, IL Downloads: 0 Uploads: 0	Thank you all for the help.