Pulled Chicken a la Cook's Illustrated

Sundown

Had six chicken thigh/leg in the fridg and decided to try the Cook's Illustrated version of pulled chicken. Results? Not bad. They tend to make a major project out of everything but, if you pare it down to the basics the whole thing isn't anything that we (Eggers) do every time we cook. I laid a lot of smoke to the meat and cooked them in the rack like they describe (great idea) at 300º for about an hour and a half or until the internal meat temp averages 185º. I could have gone a few more minutes but the stuff almost fell off the bone and pulled really easy. I did leave bits of crispy skin on the mix. I did not add sauce to the meat . . . yet. We're making a run to my daughters for a late lunch and we'll play with the mix of additions. I got about 5, maybe 6 cups of meat from the six legs. The aroma in the kitchen is amazing! My only comment is that it's a little more labor intensive than pulled pork.