I like all of the suggestions and ideas that have been posted. I may use some of the information to refine my methods. Here is how I do my pulled chicken and it is done on the cheap side. I am writing this for people who might be new to this so if any of this information seems repetitive, I apologize.
I start with a ten pound bag of leg/thigh quarters. After you drain the water from the bag, you have already lost 1.5 pounds of weight. Trimming the excess fat and skin will also reduce the pre-cooked weight another half-pound or so. In addition to the quarters, I cut up a whole chicken that weighs about five pounds. Cut the backbone out of the carcass and reserve for stock. Remove the leg/thigh quarters and wings. I save the wings for later use. This leaves two quarters and a whole chicken breast that will also be cooked with the other quarters. I use no rub, marinade, injection or baste. All of these items will go on my 18" WSM. I cook at 300F until they are done at 165F+. Allow up to three hours of cooking time.
Once the meat has cooked and cooled to a point it can be pulled, bone the meat. This is lot easier to do when the chicken is still warm. The skin and bones are used for stock if you want to make stock. When pulling the leg meat, be aware that there is a small needle type shin bone that separates from the main leg bone. Always make sure you check to make sure that needle bone is removed! I pull the breast meat as well. I freeze most of the meat and I find it best to leave the meat in bigger pieces. You can cut them down further after they are thawed and ready to use in your recipe. After it is all said and done, I usually wind up with about five pounds of meat of the original fifteen pounds for about a 33% yield.
When I freeze the meat, I weigh it out in one pound servings. I don't own a vaccu-seal. My poor boy method is to wrap the meat liberally in plastic wrap and place it in a quart sized freezer bag. I put a small piece of cardboard with the marking of the content and the date of freezing written on the paper inside the bag. One pound of pulled chicken is pretty close to four cup in volume.
You will notice that I use no spices before or after cooking the meat. The only flavor I introduce to the meat is smoke. I feel by not spicing the meat, it makes it more versatile for its usage. I use the pulled chicken in a variety of recipes including: tacos/burritos, chicken salad, soups, casseroles and even pulled BBQ sandwiches. Each of these styles use a different flavor profile and by not seasoning the meat during or after cooking, the preferred flavor profile for the recipe at hand is made easier by not trying to cover another flavor already there. If I feel the chicken does need a little moisture, I always have chicken stock to add to the meat before it is used.
That about covers how this poor boy does his pulled chicken. I don't waste a clucking thing on chicken. If any one is interested, I can post my stock recipe.
Lager,
Juggy
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