Boneless Skinless Thighs Yield Numbers

[Jason TQ]

I have another thread going about today's cooking, but figured this would be worth a quick thread of it's own as this info is burried in my other one.

So I got a 40lb case of boneless skinless thighs to make pulled chicken to stock up the freezer. This is my absolute favorite type of chicken for pulled. At RD boneless skinless thighs are $.99/lb. I haven't seen much weight loss info on this type of chicken here so figured I would post my results.

Doing 2 batches of cooking the chicken today, but first go round was half the box 20lbs.
http://i1083.photobucket.com/albums/j395/fnbish69/BBQ/IMAG7865_zpsopbsklxh.jpg (http://s1083.photobucket.com/user/fnbish69/media/BBQ/IMAG7865_zpsopbsklxh.jpg.html)

I like pan cooking my thighs as it helps control the amount of smoke as they have a pretty large surface ratio and can absorb a bunch of smoke. Also the juices gathered mixed back into the pulled is great.
http://i1083.photobucket.com/albums/j395/fnbish69/BBQ/IMAG7866_zpsw8eysf7v.jpg (http://s1083.photobucket.com/user/fnbish69/media/BBQ/IMAG7866_zpsw8eysf7v.jpg.html)

Smoking
http://i1083.photobucket.com/albums/j395/fnbish69/BBQ/IMAG7879_BURST002_COVER_zpsoivtvjnq.jpg (http://s1083.photobucket.com/user/fnbish69/media/BBQ/IMAG7879_BURST002_COVER_zpsoivtvjnq.jpg.html)

Chicken done
http://i1083.photobucket.com/albums/j395/fnbish69/BBQ/IMAG7876_zpsrmjpsroe.jpg (http://s1083.photobucket.com/user/fnbish69/media/BBQ/IMAG7876_zpsrmjpsroe.jpg.html)

Pulled
http://i1083.photobucket.com/albums/j395/fnbish69/BBQ/IMAG7877_zpspzufgvuv.jpg (http://s1083.photobucket.com/user/fnbish69/media/BBQ/IMAG7877_zpspzufgvuv.jpg.html)

So here's the result. After cooking 20lbs and possibly eating about .5lbs after it was done I was left with 12.5lbs of chicken. So about 62.5% yield is pretty solid.
http://i1083.photobucket.com/albums/j395/fnbish69/BBQ/IMAG7880_zpsbswu80lv.jpg (http://s1083.photobucket.com/user/fnbish69/media/BBQ/IMAG7880_zpsbswu80lv.jpg.html)

[landarc]

Thanks for the info, good to know.

I don't see how I could have not eaten at least a pound of those chicken bits

[Harbormaster]

I cooked boneless skinless thighs earlier this year for a wedding.

My yield was not as good as yours if I recall correctly. However I did not pan cook so I did not have the accumulated juices.

As far as smoke for chicken, consider trying birch. It is a really light smoke flavor that doesn't overpower the chicken or seasoning.

[Roguejim]

Can you give me the temp/time? How about that rub? My wife buys these all the time, but I've never thought to smoke/pull them. Great idea!!

[Harbormaster]

Can you give me the temp/time? How about that rub?
Can't tell you the time for sure. Cooked them too 165 - 170.
I used a 50-50 mix of Backyard BBQ rub and Aunt Cora's Soulful Seasoning.
Turned out really well and the newlyweds loved it.

[Jason TQ]

Can you give me the temp/time? How about that rub? My wife buys these all the time, but I've never thought to smoke/pull them. Great idea!!

For these in the pans I was running them in the semi-cooler part of my smoker so 275'ish. After 1hr I toss/move all the chicken around to make sure it all cooks evenly and then let it ride for another hour. So normally 2hrs get them done to the 165-175ish range.

For the rub I really like this "adobo" rub I get at Restaurant Depot. Just picked up more today. It's kind of a general salt, garlic, onion, paprika rub (no sugar). I do make my own stuff, but this is just so easy to buy. It costs $10.78 for 8lbs which comes out to $1.35/lb. You can't buy the individual spices that cheap to make it yourself, even with the large quantities of spices at RD. So anyways I use this on lots of my bbq. A good all purpose when I don't use what I make.
http://i1083.photobucket.com/albums/j395/fnbish69/IMAG7897_zpsukj5fw9w.jpg (http://s1083.photobucket.com/user/fnbish69/media/IMAG7897_zpsukj5fw9w.jpg.html)