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Pulled chicken (thighs)

Mike_the_BBQ_Fanatic
Mike_the_BBQ_Fanatic Posts: 700
in EggHead Forum
Going to a birthday bbq party tonight so I decided to take some pulled chicken.

I start with 2 large packages of thighs, and cooked raised direct at about 225 for 2-3 hours with a generous ammoint of smoke. For this one I always cheat and use a combo of some store bought rubs from weber and mccormic.

I like to see some searing so if they aren't there yet I pull them off and open the vents to sear direct foe a few more minutes...sometimes this isn't necessary and they are already good to go.

Then I pull them off and hit them with the ro-man pork puller...since it will he a few hours I will keep it warm in the cockpit until dinner time.

They always stay pretty juicy but I have on occasion added a little broth if it starts to look dry.

I've also diced these up instead of shredding and used on bbq pizza and in fried rice...cant beat it.
Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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Comments

  • Scottborasjr
    Scottborasjr Posts: 3,494
    Looks good to me. I haven't done pulled chicken in ages, probably time to do it again. Nicely Done!!
    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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  • EggNashville
    EggNashville Posts: 244
    Great looking pile of chicken!
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  • SGH
    SGH Posts: 28,989
    @Mike_the_BBQ_Fanatic - Great looking grub brother. I myself really like pulled chicken. It seems to have fallen out of vogue in his high paced world that we now live in. This is ashame as pulled poultry is spectacular and a real treat in its own right. For getting back to the basics and going old school on one of my favorite eats:

    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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  • SGH
    SGH Posts: 28,989
    @Mike_the_BBQ_Fanatic - Deboned and stuffed thighs are incredible as well. They happen to be one of my personal favorites. However the stuffed ones tend to turn out better when cooked 350 or higher. Give them a try my friend. I think that you will enjoy them.  

    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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  • SGH
    SGH Posts: 28,989
    @Mike_the_BBQ_Fanatic - After seeing this post, I'm really craving some pulled chicken myself. As such, Unit #1 is fixing to come online. Pulled chicken tonight it is. 

    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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  • jls9595
    jls9595 Posts: 1,533
    I assume you have to remove the bones before using the Ro-Man puller?
    In Manchester, TN
    Vol For Life!
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  • EGGingMe
    EGGingMe Posts: 16
    I was wondering the same on the Ro man. Speaking of the puller it could be one of the coolest additions to my outdoor cooking. 
    LBGE 2014..... 
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  • Mike_the_BBQ_Fanatic
    Mike_the_BBQ_Fanatic Posts: 700
    SGH said:
    @Mike_the_BBQ_Fanatic - Deboned and stuffed thighs are incredible as well. They happen to be one of my personal favorites. However the stuffed ones tend to turn out better when cooked 350 or higher. Give them a try my friend. I think that you will enjoy them.  
    Thanks for the kind words and the seal of approval! I would love to hear more about the stuffing recipe...we really like the thighs...they don't seem to get dry...would like to see your pics and hear about your technique.
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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  • Mike_the_BBQ_Fanatic
    Mike_the_BBQ_Fanatic Posts: 700
    @jls9595 & @EGGingMe
    Sorry I failed to mention that I started with boneless skinless thighs... Couple years ago I made a big big batch for a party and I experimented with bone in and boneless...I deboned the bone in and weighed them and it turned out that the price by weight after I deboned, the boneless was cheaper.

    i do really like the ro-man...for big jobs it saves a ton of time... And you can do it before it cools a lot. The only downside I have found is that when pulling pork shoulder I like to pull out the bigger pockets of fat...so I usually pull the bone and still break it into smaller chunks, discard the fat and then shread it...but with chicken I just grip it and rip it.
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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  • SGH
    SGH Posts: 28,989
    Mike_the_BBQ_Fanatic said:
    Thanks for the kind words and the seal of approval! I would love to hear more about the stuffing recipe...we really like the thighs...they don't seem to get dry...would like to see your pics and hear about your technique.
    Let me get back home tonight and to my iPad and I will fix you up brother. They are well worth the time and effort my friend. Hey I'm forgetful so bump this thread or PM if I forget. 

    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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