Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
no skin when pulling but cooked with skin. (That, I eat)
dry or wet brined but brined for sure. I prefer the wet brine for this
250 ish but not hot n fast (really any temp will work but I find lower is better)
pull it when pullable
sauce and season:
whatever makes your boat float.
think tomatillo and avocado and green chili and cilantro
think of the taco seasoning packets and make your own with fresh toasted and ground cumin, paprika, onion, garlic, ancho chili powder
or
think sauce like Gualillo, chili de arbor, Morita etc...
or
even lemon grass and curry.
hope this helps. I love chicken
Last edited by HouseHomey; June 28, 2019, 10:36 AM.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
My preference is spatchcocked whole chicken with skin in a pan to keep the smoker clean. I like a mix of dark and white meat. Dry brined. 325 F until safe internal temps. Sprinkle dry rub on pulled chicken and make wet sauces available for personal taste. Not my favorite, but is my wife's favorite, explaining why I know things about this. :-)
Whole chicken or legs and thighs as you prefer and whatever looks best in the butcher's case. But definitely not just the breasts. I'd do parts, halves, or spatchcocked, but I wouldn't cook whole, intact birds. A wet or dry brine would be good.
I wouldn't set the smoker too cool because chicken seems to get dry and mealy on me when cooked too long. I'd go for more like 300-350 F. Shoot for 160-170 F internal temp in the thighs.
I've cooked chicken with skin on and skin off and don't have a preference if making pulled chicken. Regardless of how it's cooked, I'd not include any skin in the pulled meat for sure.
I normally lightly sauce the meat to keep it moist for serving and help it stays put on the bun. Huskee's Original Shawsh would be nice -- https://pitmaster.amazingribs.com/fo...riginal-shawsh Serve extra sauce on the side for those who want more.
Thanks for the input. It sounds like the options are flexible, so I'll probably start with a spatchcocked whole bird so i can experiment with pulling all the parts and seeing what mixture I like best.
Leg quarters only, around here a 5lb bag is .89lb on sale. They have more flavor. Skin on get it crispy, then you can add it or not. I don't. Cook temp depends how much smoke you want. I like 250 for a decent amount of smoke. Reach that temp before putting them on. I prefer a combination of hickory and apple 2:3 for sweetness, but go with your taste. Take them off when the thickest part of the thigh reaches 160. Do not forget to brine I use 1Qt water, 3Tbs salt, 2Tbs sugar. 2-4 hours is plenty.
For a sauce you want to taste the chicken and I always reach for 1 of 2. Big Bob Gibson's Alabama white sauce or a western NC vinegar sauce with the vinegar cut by half. Only apply enough sauce to barely wet the meat. Put out more sauce to allow people to add more if they want more. Again every one has there opinion on sauces so go with there taste so go with what you like, just don't over do it at first.
Last edited by mountainsmoker; June 29, 2019, 01:40 PM.
Reason: I forgot brining step.
Family's favorite is Mississippi Pulled Chicken. Basically spatchcock, grill or smoke until done. Then pull and shred. Add 1 package Au Jus, 1 package Ranch dressing mix, half a jaw of pepperocini peppers and half of the juice. Then a stick of butter over the top cut into pats and throw it back in the cooker for a while to let it all meld together. It's a beautiful thing!
Oh gosh. I've only done this with chuck roast. Didn't think to use the Mississippi Roast recipe with chicken. Hmmm...something to think about. Thanks, castironchris .
I use the New York Times version of the recipe (for beef) because it uses fresh ingredients instead of the packet mixes.
no skin when pulling but cooked with skin. (That, I eat)
dry or wet brined but brined for sure. I prefer the wet brine for this
250 ish but not hot n fast (really any temp will work but I find lower is better)
pull it when pullable
sauce and season:
whatever makes your boat float.
think tomatillo and avocado and green chili and cilantro
think of the taco seasoning packets and make your own with fresh toasted and ground cumin, paprika, onion, garlic, ancho chili powder
or
think sauce like Gualillo, chili de arbor, Morita etc...
or
even lemon grass and curry.
hope this helps. I love chicken
I will have to try this with my Salsa Verde. Thanks
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