This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Pulled Chicken Questions

  • Filter
  • Time
  • Show
Clear All
new posts

    Pulled Chicken Questions

    I am doing a lunch for about 15 people and they asked for pulled pork and pulled chicken sandwiches. I'm doing 1 Boston butt for the pork, but not sure how much chicken to do. If I figure 1/2 pound per person would that be 7-8 pounds of chicken? Or do I need to get closer to 10-11 pounds to factor the bones weight too?

    Another question is when should I pull it? I have to transport it about an hour to the luncheon. My thoughts were to pull it there and transport it wrapped in a warmed cooler.

    Thanks for any help in advance.

    I don’t pull anything until I get there and am about ready to serve. Pulled meat cools quickly.


      General rule of thumb for stuff like pulled pork or chicken is 1/3 lb (or 5 ozs) per person of cooked product. So ½ lb might be a bit of overkill. Whatever per person amount you settle on should be net yield minus skin and bones. I'm not sure of the cooking loss factor for chicken. On a recent pulled pork I did, the loss factor was a bit greater than 50% for a bone in butt (loss was from raw trimming, evaporation/fat render during the cook, additional fast veins removal before pulling and the bone.) My 10.65 lb butt yielded ~ 5 lbs of pulled pork ready to eat.


      • tbob4
        tbob4 commented
        Editing a comment
        Like the new photo.

      1 whole roaster chicken that I sell pulled feeds around 12-13 people. The average weight of the chickens are around 7-8 lbs. but I do put a lot of meat on my big buns


        1/2lb raw weight per person is a darn good rule of thumb. Are you buying say thighs for the pulled chicken? I'd stick with 7-8lbs, if even that much. Yeah the bones' weight might be half of that, but if you have a butt too you don't need that much chicken methinks. I'd say you'll want 7-8 lbs total (pork & chicken combined) raw weight for 15 people. With buns and sides that'll be plenty. I just made 7lbs pulled pork and it fed 12 people with leftovers- a couple were small kids but a couple were big eaters. If you're serving the high school football team maybe a full 1lb per person.

        As far as pulling it, I prefer to pull mine before transporting. This works for me since I have large metal bowls with plastic lids that seal on them. I pull the meat in these bowls and pack it in and seal it. They hold heat & moisture pretty well. If it's a larger amount we'll put it in our instant pot or crock pot after pulling to keep warm and transport. Then I don't have much work to do or mess to make when I get there.


          I agree with Huskee - no matter how efficient you are, if you don't have a way to keep the pulled meat warm, it is not going to be warm by the time you are done pulling it. I have always had a lot of luck doing all the "work" ahead of time, and then keeping things warm through whatever method is most convenient. Just add some fat (butter or even purge) to the warming pans.



          No announcement yet.
          Rubs Promo


          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

          Bring The Heat With Broil King Signet’s Dual Tube Burners

          3 burner gas grill

          The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

          Click here to read ourcompletereview

          Is This Superb Charcoal Grill A Kamado Killer?

          The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

          Click here to read our detailed review of the PK 360

          Click here to order directly and get an exclusive AmazingRibs.com deal

          The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

          kamado grill
          Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

          Click here for our article on this exciting cooker

          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

          Click here to read our detailed review

          Groundbreaking Hybrid Thermometer!

          Thermapen One Instant Read Thermometer

          The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

          Click here to read our comprehensive Platinum Medal review

          Compact Powerful Sear Machine For Your Next Tailgater

          Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

          Click here to read our detailed review and to order

          Fireboard: The Ultimate Top Of The Line BBQ Thermometer

          Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

          With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
          Click here to read our detailedreview