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Smoked Pulled Chicken

DMW
DMW Posts: 13,836
in EggHead Forum
So earlier this week I told my wife to pick up some chicken of some sort for me to cook for dinner. She picked up some boneless skinless chicken thighs.
Well as it turned out, I didn't get home Tuesday night until 6:30. And same story Wednesday and Thursday. I finally had time to cook today, got home at 2:30 and got the small setup raised direct with a chunk of apple wood while on con calls.

Seasoned the chicken with Mad Hunky General Purpose rub. My first time trying it.


After about an hour I flipped them.


Took about another hour until they were around 200* or so and probing nice.






Shredded it up and mixed with some sauce I had left from last weekend:


On a bun with some dill pickles.



This was really good. If you haven't tried pulled chicken yet, dark meat is the way to go. If I had some extra time, I probably would have gone with a lower temp and indirect, but we had to leave for my son's baseball game, so had to make sure we ate early.


They/Them
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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Comments

  • hapster
    hapster Posts: 7,503
    That looks awesome!!! 
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • Carolina Q
    Carolina Q Posts: 14,831
    Looks great! Did you use the KA? :)

    https://www.youtube.com/watch?v=dEX5coddlUs

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Nanook
    Nanook Posts: 846
    Amazing color on those thighs!
    GWN
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Outstanding looking sammi!!!

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • DMW
    DMW Posts: 13,836
    Carolina Q said:
    Looks great! Did you use the KA? :)

    Thanks! Nope, didn't use the mixer, just my meat claws.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    Those look fantastic before becoming a sandwich.  Great color, is the rub a general BBQ rub or a season all rub? Guessing BBQ. Hope the boy's game went well. Ours was canceled due to rain and wind again.... Really ready for the wettest May I've ever seen to be over with. 
    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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  • ads75
    ads75 Posts: 391
    Looks really good, although I don't know about pickles on bbq. I usually only get dark meat, unless its a whole chicken. I think its tastier and more moist, and a lot cheaper.
    Large BGE, Mini BGE
    Morgantown, PA
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  • DMW
    DMW Posts: 13,836
    @Scottborasjr - Commercial rub, here's a link:
    http://madhunkymeats.com/html/meatrub.html

    Good stuff, my first time using it. I look forward to trying it on more stuff.

    @ads75 - Can't explain why I wanted dill pickles, but they just sounded good, and it worked. I hope I'm not pregnant...
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Jeremiah
    Jeremiah Posts: 6,412
    That's really cool, I haven't done pulled chicken, yet. 
    Slumming it in Aiken, SC. 
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  • Jeremiah
    Jeremiah Posts: 6,412
    And yeah, the Phillies game sucked. 
    Slumming it in Aiken, SC. 
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  • yellowdogbbq
    yellowdogbbq Posts: 389
    Nicely done! This is now on my to do list.
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  • DoubleEgger
    DoubleEgger Posts: 19,173
    Looking good buddy
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  • Hawg Fan
    Hawg Fan Posts: 1,517
    I've never tried the pulled pollo.  Gotta give it a try.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    I want some of that!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • SGH
    SGH Posts: 28,989
    @DMW - I missed this when you first posted it. Looking at the date it was when I was still on the barge working. Nonetheless I have seen it now my friend. The grub looks outstanding. I especially like the pickle on the sandwich. Nice touch. I really like pulled chicken myself. I agree that the dark meat is the better of the two when making pulled chicken. However you can buy cheap whole chickens and cook the whole thing and then mix the white and dark meat together and it is excellent this way. The dark meat adds some moisture back to the white meat when mixed together. Great looking cook brother. Sorry I'm late to the game. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • txhawkeye
    txhawkeye Posts: 279
    Never tried pulled chicken, will have to give it a go. Those have great color I am jealous.
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  • outdoorsmin
    outdoorsmin Posts: 58

    This looks amazing. Going to try it tonight.

    Looks like you went direct. What temp did you cook it at?



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  • DMW
    DMW Posts: 13,836
    @outdoorsmin - Yes, that is direct, but raised up to felt line. I can't recall exactly what temp it was, but based on the timings I listed, I'm guessing around 275*-300*.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Man those look incredible.  The finished pics look like they have skin on them...I guess that was just the bark that formed?  

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

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  • DMW
    DMW Posts: 13,836
    SmokeyPitt said:
    Man those look incredible.  The finished pics look like they have skin on them...I guess that was just the bark that formed?  
    Correct, no skin, just the bark from the rub and smoke.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Webass
    Webass Posts: 259
    edited July 2015

    I do pulled chicken often.  If you want something really good, try it with Alabama white BBQ sauce made famous at Big Bob Gibson's in Decatur AL.  Their rubs and sauces are very good.

    http://www.bigbobgibson.com/categories/sauces-and-rub/

    Here's the simple to make recipe for the white sauce.  Combine all ingredients and mix well.  Best if it's refrigerated for an hour or so before serving.  I usually double it.

    • 1/2 cup mayonnaise
    • 1/4 cup water
    • 2 tablespoons apple cider vinegar
    • 1/2 teaspoon lemon juice
    • 1/2 teaspoon prepared horseradish
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/8 teaspoon cayenne pepper
    • 1 tablespoon sugar

    Lenoir City, TN -  Bama fan in Tenn Vol's backyard. 

    LBGE, Weber Spirit 

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  • DoubleEgger
    DoubleEgger Posts: 19,173
    I'm giving this a whirl this evening. Thanks for the inspiration. 
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