Let me bring up something I've pondered concerning pulled chicken. I'm of two thoughts here:
1. Smoke whole or more likely halved birds, then pull and shred all the meat off the bone.
2. Smoke a mix of boneless skinless thighs and breasts, and shred it all up and mix the meat. The thighs give it moisture that I feel it needs. This will cook must faster than the bone-in chicken as well.
In neither case will pulled chicken be near as smokey as pulled pork - its not spending 12 hours in the smoker, more like an hour or two. I am just thinking of the easiest way to get the result I see when BBQ restaurants sell pulled chicken or pulled turkey.
1. Smoke whole or more likely halved birds, then pull and shred all the meat off the bone.
2. Smoke a mix of boneless skinless thighs and breasts, and shred it all up and mix the meat. The thighs give it moisture that I feel it needs. This will cook must faster than the bone-in chicken as well.
In neither case will pulled chicken be near as smokey as pulled pork - its not spending 12 hours in the smoker, more like an hour or two. I am just thinking of the easiest way to get the result I see when BBQ restaurants sell pulled chicken or pulled turkey.
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