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pulled chicken?

Hello everyone, I hope ya'll are having a good day. I have read on menus from time to time and heard elsewhere of pulled chicken. Is there such a thing? If I cook a whole chicken does it have enough fat content to withstand internal temps of 190-200*?, or do I need to continue to take it off at 170*? I have cooked them in the past on the vertical roaster, with a rub,at 300-325*, and have taken them off at 170*. The results were ok, but nothing spectacular, as with most everything else cooked on BGE.(thanks to the great responses on the forum). Chicken is the worst thing that I have cooked. I wonder if I put an aluminum foil hat over the chickens it will help? Do I need lower dome temps?I don't like chicken much anyway, but now it has become the challenge.I know that some of ya'll have cooked excellent yardbird before, and I would appreciate any advice. Thank you.


  • WardsterWardster Posts: 937
    Before I had an egg, I would cook my birds in a vertical roaster (Beer can) on my old gas grill. I bought an egg and this method did not seem to work as well. I now do all my birds spatchcock style. Check out and follow his methods. This is a very moist dish...

    Apollo Beach, FL
  • BlueSmokeBlueSmoke Posts: 1,678
    I pulled a roasting hen last weekend. 300º indirect over a drip pan until the thigh reached 180º. I used a V rack to stabilize the bird, and tented the breast with foil when it started to get too brown. Moist and tender, and yup, the meat pulled right off the bones.

  • BlueSmoke and wardster, thank ya'll for the advice. I sliced the chickens and put then on aigburt, cooked them for one hour at 350*,just like the naked whiz said on his website. The chicken was ready, but the other fixins weren't, so I wpapped them in aluminum foil and put them back on the egg after shutting him down, and waited 30-40 minutes and got them off. It was the most tender chicken that I have ever eaten. I must work on a rub. All of them that I have tried with salt as the main ingredient have all been disappointing. I am looking forward to trying this method again, with a different rub.

  • WardsterWardster Posts: 937
    You need not look any further. Email Bluesmoke, he can set you up with some high quality rubs...[p]Glad you enjoyed it. Chicken is probaly the best meat to come off the egg, in my opinon. Plus, it's so versitile, the recipes are endless.....

    Apollo Beach, FL
  • BlueSmokeBlueSmoke Posts: 1,678
    Thanks for the mention. I didn't mention it before because I didn't want to appear to solicit business, but I used a new rub I'm calling Red Rooster on my bird.
    For me there's no question: while the chicken may have come before the Egg, it wasn't until the Egg that I cared much for chicken. :-)

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