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Pulled Chicken

clemsontyger97
clemsontyger97 Posts: 400
in EggHead Forum
I've got a BBQ recipe book that has quite a few pulled chicken dishes from smoked chicken.   It calls for smoking two 5 lb chickens @250 for 3 hrs.  Should I come out fine if I just spatchcock it for an hour direct?
--Because I'm like ice, buddy. When I don't like you, you've got problems.

KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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Comments

  • fishlessman
    fishlessman Posts: 34,583
    cooking at 250 will give a different texture than roasting a spatchcoked bird. heres one i did with a turkey and you can see how it basically falls apart tender

    https://eggheadforum.com/discussion/1142418/low-and-slow-turkey

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • MelSharples
    MelSharples Posts: 260
    Roasting and smoking are totally different beasts and will certainly give you delicious but different results.  A low and slow smoked chicken will have a deep mahogany somewhat chewy skin (or maybe not crisp would be a better description) and the meat will obviously have a smokier flavor, still deliciously moist and tender.  The roasted chicken will have a crisp tan skin but the meat will not have much of a smoky flavor, again moist and tender if cooked correctly. Cant go wrong with either IMHO, but they are certainly different.
    LBGE 2015 - Atlanta
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  • clemsontyger97
    clemsontyger97 Posts: 400
    fishlessman said:
    cooking at 250 will give a different texture than roasting a spatchcoked bird. heres one i did with a turkey and you can see how it basically falls apart tender

    https://eggheadforum.com/discussion/1142418/low-and-slow-turkey


    That looks fantastic.   How long of a cook time for that bird?
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    edited June 2015
    I cook jerk chicken indirect, low and slow, 275 for 2.5 hours or so. Fall off the bone type stuff. 

    Also cook spatch at 375 raised direct for 40-50 minutes. If you're spatching, cook to temp the first few times (160 breast, 180 thigh) to get a time feel. Should not need an hour at 375 and it comes out great. Go raised too - grate at gasket line, Use three bricks to raise or google and order a PSWoo2. 

    If I were pulling, I'd pull spatch to include a crispier skin in the pull. 
    New Albany, Ohio 

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  • clemsontyger97
    clemsontyger97 Posts: 400
    THEBuckeye said:
    I cook jerk chicken indirect, low and slow, 275 for 2.5 hours or so. Fall off the bone type stuff. 

    Also cook spatch at 375 raised direct for 40-50 minutes. If you're spatching, cook to temp the first few times (160 breast, 180 thigh) to get a time feel. Should not need an hour at 375 and it comes out great. Go raised too - grate at gasket line, Use three bricks to raise or google and order a PSWoo2. 

    If I were pulling, I'd pull spatch to include a crispier skin in the pull. 
    Good deal, thanks man.   So you think pulled chicken from spatch method should work just fine?
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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  • Carolina Q
    Carolina Q Posts: 14,831
    Don't forget the mixer. =)

    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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  • northGAcock
    northGAcock Posts: 15,173
    Ha Tigger man.....you guys get us this past year and you are all about chicken now. Just busting on ya! See you in November!
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • clemsontyger97
    clemsontyger97 Posts: 400
    northGAcock said:
    Ha Tigger man.....you guys get us this past year and you are all about chicken now. Just busting on ya! See you in November!

    At least you got one for the thumb!  ;)
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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  • clemsontyger97
    clemsontyger97 Posts: 400
    Picked up a couple of whole chickens to smoke tomorrow with the intention of pulling the chicken.   After doing some more reading, would I be better off just throwing on a bunch of boneless thighs for pulled chicken instead of smoking two 5lb chickens?   Just worried the breast isn't going to pull very well.
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    If you are cooking @250 - 275 you will be fine. The breast will pull with no problem.  I have noticed that when I want to pull chicken I need to cook it till the IT hits 180-190    That seems high but when cooked at the lower temps it is still very moist.  

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • clemsontyger97
    clemsontyger97 Posts: 400
    Thanks Matt.   I was planning to pull at the usual 160 range for white.   So no issues with it being too dry going extra 20-30 degrees?
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    edited June 2015
    Not that I've found. I make chicken tacos with the temps I just gave you. 

    From my experience it won't pull nicely at the norm of 160, it more or less just tears apart.  

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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