2-3 hrs sure seems like a long time, but hey if it turns out good, then it works. By the way, since this was about a chicken technique, I moved it from General Discussion to Recipes > Chicken. Then it will be better found in the future!
Look forward to more from you.
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Pulled Chicken (boneless skinless thighs)
This is my first post after my intro so please let me know if I have any breaches of etiquette.
We went to a birthday bbq party last night so I decided to take some pulled chicken.
I start with 2 large packages of thighs, and cooked raised and over direct heat at about 225 for 2-3 hours with a generous amount of smoke. For this one I always cheat and use a combo of some store bought rubs from weber and mccormic.
I like to see some searing so if they aren't there yet I pull them off and open the vents to sear direct for a few more minutes...sometimes this isn't necessary and they are already good to go.
Then I pull them off and hit them with my ro-man pork puller...since it will he a few hours I will keep it warm in the crockpot until dinner time...but this one also works well to serve the next day.
They always stay pretty juicy but I have on occasion added a little broth if it starts to look dry.
I've also diced these up and used for fried rice or pizza...always great results.
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