We do whole chickens skin-on, in the offset at about 250f. Usually oak and some mesquite.
Wet-brine at least 8 hours in 1/4cup salt, 1/4 cup sugar, black pepper, herbs, sour orange, or orange and lime.
We put some orange slices inside, and cover it with an olive oil and herb mix; inside, out, and under the skin.
We cook until it starts to pull apart with the probe (185-190f).
A water pan, Florida humidity, and the leathery skin keeps it moist.
We toss the skin when we pull it.
Cookers:
Stump's Baby
MGrills M1 SS
Weber Spirit propane
Vintage PK Grill
Gozney Roccbox propane/wood pizza oven
Frontgate portable infrared grill
Propane Lobster/Corn cooker
Magma Marine Kettle 2 Grill and Stove Party Size (boat)
Kenyon City Grill (boat)
Gadgets:
Looftlighter (original and wireless)
Weber charcoal chimney
Chimney of Insanity
BBQ Dragon
BBQ Guru Party Q
Flame Boss 500
iGrill2 and iGrill mini
Backlit Thermapen
Infrared Thermometer
Stainless smokebox for gas grill
sawdust "maze" for cold smoking
As it happens, I'm making pulled chicken right now. Winn Dixie had a sale on chicken thighs so I bought 11 pounds. Marinated them overnight in store-brand Italian dressing. Popped them into the smoker and will take them out when they hit 175 or so. Let them sit til they slightly cool, then pull the meat and discard skin and bones. We'll have some tonight, but I will vacuum pack most of it and freeze for quick tasty meals. I do the same with baby back ribs, pulled pork, and beef ribs.
I leave the fat and skin on when cooking to keep it moist and remove both when I pull it. I don't smoke white meat chicken except for wings because it gets too dried out. These were done skin-side down so they don't stick to the grill.
Attached Files
Last edited by carolts; October 19, 2024, 01:34 PM.
This isn’t pulled chicken, but it might pull if I tried. I cook boneless skinless thighs direct on a BGE at a dome temp of 375. Here’s what I do. I trim all the excess fat and any hanging pieces of meat from what would have been the inside where the bone was. I pound them as flat as possible and season them with Sucklebuster’s Clucker Dust on both sides. Then I mist them with oil and place them on the grill with smooth side down for six minutes flipping for another six. If they haven’t reached 170 internal I do a three and three minute flip until they reach 170. They come out tender and juicy, and I cut them in strips to use in various ways. We cooked them yesterday at the Eggfest and got good reviews from the tasters. I think they would pull with a pair of forks, but we like them in strips. By the way we used them in a Chicken Muffuletta recipe and got rave reviews finishing second in the Celebrity Judges best taste category.
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