Pulled chicken thighs

[Advantage49]

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.

[customtrim]

Sounds really good

[Advantage49]

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.

[Jerod Broussard]

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.

[Advantage49]

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

[fuzzydaddy]

They look great! My wife doesn't like chicken thigh meat so if I made these I'd get 'em all!

[EdF]

Good plan! ;-)

[DWCowles]

Beautiful!!

[Notavegan]

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.