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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-17-2010, 05:03 PM   #1
moda253
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Default Need help on pulled.... chicken?

So next week I am doing Pulled pork for work but I need to do some pulled chicken too. I know that I've done it before and just used a whole chicken but wondering if there might be a better way to do it like just doing breasts or something like that.

This is for a good amount of people so I need to make sure that the chickens are done. Does it make sense to buy a bunch of breasts (bone on I imagine) to do this with?

Any hints or ideas?
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Unread 06-17-2010, 05:06 PM   #2
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I would think that doing breasts only would risk the meat becoming dry. I'd do whole chickens, or whole chicken legs so you get some fat mixed in which will keep the meat moist....
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Unread 06-17-2010, 05:37 PM   #3
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In the smoker, use thighs. here follow this. This is from my website on how to do pulled chicken.
http://lt72884.byethost10.com/?page_id=587
Learned it from no excuses bbq
also, if you use a crock pot, put half a bottle of zesty italian dressing, 3 chicken breasts, 2tsp cummin, 2 tsp chili powder. cook on low for 4 hours or untill you can shred the chicken.
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Unread 06-17-2010, 06:15 PM   #4
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Rotisserie chicken!!!
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Unread 06-17-2010, 06:23 PM   #5
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I would buy whole chickens, cut them in half or "butterfly" them.

http://www.youtube.com/watch?v=l-8tMEwBnSA

Rub with Yardbird. Make sure you get it under the skin. Smoke for 2 hours at 300* or until the breasts are 165*. Shred and serve. Good chit.


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Unread 06-17-2010, 06:35 PM   #6
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I'd recommend leg quarters. Smoke them until they get to 185-190 and then rest them until you can handle them and they'll practically fall off the bone. We do them a couple of times a summer. Like when 10 lb bags of the leg quarters go on sale for .69/lb.
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Unread 06-18-2010, 07:42 AM   #7
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Quote:
Originally Posted by MadCityJim View Post
leg quarters go on sale for .69/lb.
Heck, that's regular price around here. I've seen for half that every now and again.

Easiest way is to start with boneless meat (breasts n thighs). Cheapest would be to go with big bag o leg quarters.
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Unread 06-18-2010, 08:24 AM   #8
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Get a bunch of quarters. They are cheap and all dark meat so they taste better and you are less likely to dry them out.
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Unread 06-18-2010, 08:29 AM   #9
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I've only ever done it with whole butterflied chicken.

My secret is when you are pulling it save the skin and try to keep it in as large of pieces as possible. After you have all the skin, slice it into julienne strips and then fry it up over low heat like you would bacon. You'd be amazed at how much fat still comes out of the skin. When the skin is nice and crispy drain it of the chicken fat (but save the fat, it's as good as bacon fat) and mix the skin in with the pulled chicken. It's almost like having chicken cracklings!

It's much easier to julienne the skin if it is cold so I usually do the chicken the day before and fry up the skin the day of and mix it in after the pulled chicken has been warmed up. It stays crispier that way to provide some contrasting texture.
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Unread 06-18-2010, 09:27 AM   #10
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Thanks for all the advice guys!
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Unread 06-18-2010, 09:40 AM   #11
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We started out using whole chickens and found out it was a lot of work and even more waste. We use boneless skinless breast and thighs. We put them in a 1/2 sheet pan with some butter and rub. The butter and juice from the thighs keep the breasts moist and get just enough smoke to add to the flavor profile. Let everything cool down and pull, very easy no waste. Add a little sauce and your set.
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Unread 06-18-2010, 10:52 AM   #12
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Quote:
Originally Posted by big range bbq View Post
We started out using whole chickens and found out it was a lot of work and even more waste. We use boneless skinless breast and thighs.
What he said, only I cook mine different. I use some of my homemade rib rub (it's not just for ribs anymore), some herb mix from Costco, and some rosemary and thyme, dust up the chicken real well, and then smoke it or cook it indirect between 275-325°F for anywhere from 90 minutes to a couple of hours (basically until 165°F internal temp).

Recipe and pictures are on my blog, and here is a recent post where I made some for a crowd.
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Unread 06-18-2010, 11:13 AM   #13
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Ok so for the folks that use boneless skinless Chicky breast/thighs doesn't it dry out?
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Unread 06-18-2010, 11:15 AM   #14
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Ok I see now. I'm going to be on a UDS so I think I can just get a turkey roaster to do them in if I were to do this method.

Quote:
Originally Posted by big range bbq View Post
We started out using whole chickens and found out it was a lot of work and even more waste. We use boneless skinless breast and thighs. We put them in a 1/2 sheet pan with some butter and rub. The butter and juice from the thighs keep the breasts moist and get just enough smoke to add to the flavor profile. Let everything cool down and pull, very easy no waste. Add a little sauce and your set.
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Unread 06-18-2010, 12:25 PM   #15
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If the pulled chicken starts to dry-up, just add a little chicken broth.
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