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    pulled BBQ chicken

    Posts: 84
    in EggHead Forum
    When you don't have time to make pulled pork, make pulled chicken! Bonless thighs, rubbed, cooked direct 350 ish, with a chunk of apple for a heavy smoke. Cooked to 160 IT in approx 20 minutes. Also did two ears of sweet corn, pulled husk back, cleaned silk, removed some leaves, added EVOO, and salt. Tied husks back closed, they where on bge for about 30 minutes. In the house, simmered store bbq sauce with Root beer to thin the sauce. Chicken was shredded and tossed with bbq sauce. Coleslaw was from deli. A few cheats, but took care of the craving for BBQ.
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    Comments

    • Posts: 28,817
      Looks real good but isn't 160* a little light for pulling? I usually go 200* or higher

      Steve 

      Caledon, ON

       

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    • Posts: 10,458
      Sammich looks good. I have done this with spatchcock but I took it to about 170ish in the breast

      -----------------------------------------

      analyze adapt overcome

      2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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    • Posts: 84
      Sounds like next time I should cook to higher IT? It did pull kind of hard, was more of a shred then pull. It was firm to the touch, but very most. To go up to 200 do you have to go low and slow to not dry out the chicken? But I suppose adding BBQ makes up for that? I was looking for a fast cook as well for use on weekday.
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    • Posts: 28,817
      Doesn't take a whole lot longer. It falls apart like pulled pork. Wasn't trying to criticize at all

      Steve 

      Caledon, ON

       

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    • Posts: 2,191
      I catch the sale on leg quarters and cook ten pounds high up in the dome - indirect at 350 to 375 degrees to 200 degrees.  Then strip the meat off the bones and chop it as if pulled.  It's not near as good as "pulled pork" sandwiches, but a strong second!  Looks like a great sandwich!! 
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    • Posts: 84
      @littleSteven no offense taken, always glad to learn, that's half the reason to post a cook. Suggestions for improvement are always welcome, might not always be followed..... :D
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    • Posts: 3,494
      Looks great to me, like the other guys have said when I do pulled chicken thighs I go to somewhere between 185-200 depending on how crispy/charred the skin is getting. Most of the time it is a very tasty alternative to pulled pork when you are short on time. 
      I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
      Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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    • Posts: 19,137
      165ish in the thigh works just fine for me when we're eating chicken off the bone, but maybe a higher IT would work better for pulling/shredding? We weren't eating chicken for a while (just kinda forgot about it) but we rediscovered it recently.  Will add this to the list. Thanks! :) 

      #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
      A happy BGE family in Houston, TX.
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    • Posts: 19,717
      Doing the same with a full spatchcocked chicken and forks.
      Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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    • Posts: 10,490
      Looks great and a cool idea for a quick BBQ sammie.  

      Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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    • Posts: 8,200
      Nice looking dinner. Glad you posted it and others gave advice as I've never "pulled" chicken before. Think I might have to try it soon.

      Rowlett, Texas

      Griffin's Grub or you can find me on Facebook

      The Supreme Potentate, Sovereign Commander and Sultan of Wings

       

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    • Posts: 763
      Bookmarked!  Great idea for a quick and easy.
      Anderson, SC
      XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
      Webber Kettle and Webber Summit Gasser
      Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

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