Wife picked up a family size pack of bone in skin on thighs by accident (needed boneless skinless). But, when life gives you lemons and all that, so I want to cook these up tomorrow.
I was thinking of smoking and pulling on the PBC. If pulled chicken is the end goal, should I let it run around the usual 250-275, since crispy skin isn’t really the goal? Any other tips? I have done plenty of pulled chicken but always from whole birds.
I just debone and skin them. It’s easy and takes very little time. YouTube videos galore on how to do it. I then smoke them at 250-275 until done. Easy peasy.
Last edited by Jfrosty27; July 19, 2025, 03:19 PM.
If I still needed them that way I’d probably do it and get a bunch of practice (it’s like 4 lbs of chicken) but since I’m gonna pull them I figure the skin and bones can only help the cook.
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
I smoke them at about the usual temps until they look like they'll fall apart, then pull. I usually marinate them overnight in Italian dressing. I make these in large quantities then vacuum seal and freeze for a quick meal. It's a neighborhood favorite.
Right, that’s the temp I’d normally do for chicken. I guess I either go lower for more smoke flavor or hotter and faster which means, well, faster, plus I can maybe get some crispy skin for tomorrows dinner.
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