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Pulled chicken thighs

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  • Advantage49
    Former Member
    • Jan 2017
    • 170
    • Milwaukee, WI

    Pulled chicken thighs

    Click image for larger version  Name:	image.jpeg Views:	4 Size:	3.00 MB ID:	269552 made these in sunday , package of of chicken thighs brined in water brown sugar, salt. Smoked 315-330 to 173 temp (about 1.5 hours)

    on top a kings Hawaiian slider with Frank's buffalo sauce drizzle on top, served with a side of blue cheese dressing.




    Last edited by Advantage49; January 31st, 2017, 08:17 AM.
  • customtrim
    Former Member
    • Dec 2016
    • 1122
    • stow ohio

    #2
    Sounds really good

    Comment

    • Advantage49
      Former Member
      • Jan 2017
      • 170
      • Milwaukee, WI

      #3
      They were very tasty I dusted them with Memphis dust, I'm trying to find a substitute for my wife who isn't a fan of pork anything right now.

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9508
        • East Texas
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        #4
        That is neat. I been eyeballing the workers who turn a chicken thigh into a "boneless skinless thigh." I want the skin so all I need is a quick debone for ease of use with my wire skewer.

        Comment

        • Advantage49
          Former Member
          • Jan 2017
          • 170
          • Milwaukee, WI

          #5
          This were boneless skinless , again to appease the wife. The brine really helped keep them moist and were not dry at all, after the smoke I put them in my gasser for a quick sear, I'm making about 8 pounds for Super Bowl along with ribs

          Comment

          • fuzzydaddy
            Charter Member
            • Nov 2014
            • 4949
            • Winchester TN
            • Hardware
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            #6
            They look great! My wife doesn't like chicken thigh meat so if I made these I'd get 'em all!

            Comment


            • EdF
              EdF commented
              Editing a comment
              Good plan! ;-)
          • DWCowles
            Founding Member
            • Jul 2014
            • 9763
            • Smiths Grove, Ky
            • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

            #7
            Beautiful!!

            Comment

            • Notavegan
              Club Member
              • Jan 2017
              • 265
              • Westfield, MA
              • Chris Parrow
                Southwick, MA


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              #8
              I applaud and share your zest for thighs. I love the skin on but will do them w or wo skin and w or wo bones. Love them all ways. if I go skinless it's more for nutrition reasons. But nobody says some of them or half of them (3/4?) can't still cook w the skin on and the rest without. If getting pulled and mixed basically just thins out the skin a little.

              Comment

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              Meat-Up in Memphis 2021

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