Hey all. This weekend I am planning to do some pulled beef (chuckie) and pulled chicken for enchiladas, cheese steaks ect..... The chuckie I think I'm good with. But the chicken I'm clueless. I kinda know the chuckie should take about 6-8 hours at 250ish. Let it rest in a cambro for an hour or so. I'm thinking of using boneless chicken Breasts.
Questions about the chicken:
should I dry brine them.
At what temp should I cook them.
How long should they take. I know they are done when they are done.
Do I wrap them to keep them moist.
What IT should They be to pull them and
should I rest the breasts before pulling?????
I'm planning on using my offset, but if the temps to cook them both are very different I can also use my weber kettle w/SNS and (hopefully arriving tomorrow)DnG.
As always you guys and gals are the greatest. Any input will be very much appreciated. Thanks, Steve.
And Let's keep the smoke coming.
Questions about the chicken:
should I dry brine them.
At what temp should I cook them.
How long should they take. I know they are done when they are done.
Do I wrap them to keep them moist.
What IT should They be to pull them and
should I rest the breasts before pulling?????
I'm planning on using my offset, but if the temps to cook them both are very different I can also use my weber kettle w/SNS and (hopefully arriving tomorrow)DnG.
As always you guys and gals are the greatest. Any input will be very much appreciated. Thanks, Steve.
And Let's keep the smoke coming.
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