Pulled Chicken?

steve-o · February 16, 2012, 01:32:17 PM

I have a request to make some pulled chicken for my non-mammal eating sweetheart. So I was gonna grab a big pack of breasts from the store(skin on/bone in) tomorrow and was planning on just using Jan's Rub on the chicken. Just curious on peoples opinions if I should brine it first or not. I work tonight so I wont be able to get to the store tonight so if brining is recommended I may have to wait until Saturday to smoke which would be fine too. If I do just use a rub should I put anything else on it for the rub to stick to? Thanks

Habanero Smoker · February 16, 2012, 01:41:29 PM

If the chicken is not already injected with a brine solution, I would not bother to brine. Generally chicken parts are not injected, or the packaging doesn't state that they are. Since you will be pulling it, it probably won't matter either way, since after pulling you add a sauce anyway. Adding the sauce will put moisture back into the meat.

hal4uk · February 16, 2012, 02:54:18 PM

Here's an idea that I haven't done but have thought about for pulled chicken...

Remove the skin completely and smoke it separately. Rub both the meat and the separate skin. When done, chop the skin up and add to the pulled meat. If it's still rubbery, saute it to a bit of a "crisp" before adding in. Just an idea.

SnellySmokesEm · February 16, 2012, 04:35:14 PM

Here is some post that I have done on pulled chicken:

http://forum.bradleysmoker.com/index.php?topic=25906.msg310809#msg310809
http://forum.bradleysmoker.com/index.php?topic=23671.msg284058#msg284058

I wouldn't use the skin unless you do like Hal said and fry it up to make it crispie. It tastes fine with the skin but if you look at the pics in the first post it doesnt look too appealing. Thanks for the tip Hal, I'll try that next time.

Habanero Smoker · February 17, 2012, 01:29:13 AM

I always just toss the skin, may try crisping the skin like Hal, but I would keep the skin on during the smoking/cooking; it keeps the meat more moist and prevent the outer layer of the skin becoming tough. After it is fully cooked, removing the skin is easy, and it can be crisped a that point.

squirtthecat · February 17, 2012, 05:39:31 AM

Ditto...

OU812 · February 17, 2012, 07:38:38 AM

I rarely brine chicken.

What I like to do with split chicken breasts is peal the skin back and apply some rub to the meat then put the skin back in place and rub some seanut oil on the skin then apply more rub.

Let the rubed breasts sit at room temp wile the smoker warms up.

Smoke for an hr or 2 at 250 F with apple and finish off on the grill or TBE if ya have one and pull off the heat when the IT hits 160 F.

Let rest for about 20 min then pull,,,,,,skin and all.

Edit; keet that vent wide open.

mikecorn.1 · February 17, 2012, 09:52:17 AM

Quote from: OU812 on February 17, 2012, 07:38:38 AM
I rarely brine chicken.

What I like to do with split chicken breasts is peal the skin back and apply some rub to the meat then put the skin back in place and rub some seanut oil on the skin then apply more rub.

Let the rubed breasts sit at room temp wile the smoker warms up.

Smoke for an hr or 2 at 250 F with apple and finish off on the grill or TBE if ya have one and pull off the heat when the IT hits 160 F.

Let rest for about 20 min then pull,,,,,,skin and all.

Edit; keet that vent wide open.

That seanut oil must be high end, never seen or hear of it. :D

Edit: I found some. You can make brittle out of it

;) :D

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OU812 · February 17, 2012, 01:31:57 PM

Whoops ;D

And its hard to keet the vent open too. ::)

mikecorn.1 · February 17, 2012, 01:41:29 PM

Quote from: OU812 on February 17, 2012, 01:31:57 PM
Whoops ;D

And its hard to keet the vent open too. ::)

I saw that one also but left it alone :-X. I made a whoops one time and got called out on it, I had it coming ;D. I put down Country Treet instead of Carolina Treet :o WHOA, THAT ONE IS WAY OFF. ;D ::)

Country Treet

OU812 · February 17, 2012, 01:59:20 PM

Quote from: mikecorn.1 on February 17, 2012, 01:41:29 PM
Quote from: OU812 on February 17, 2012, 01:31:57 PM
Whoops ;D

And its hard to keet the vent open too. ::)

I saw that one also but left it alone :-X. I made a whoops one time and got called out on it, I had it coming ;D. I put down Country Treet instead of Carolina Treet :o WHOA, THAT ONE IS WAY OFF. ;D ::)

Country Treet

All in good fun. ;D

steve-o · February 17, 2012, 02:47:24 PM

I just put the birds in my smoker 6 breasts with old faithful 'Jan's Rub' (time to make another batch) and EVOO. And while at the store they had a sale on turkey breats so I bought 2 of them. 1 I coated with 'Tutu's Pantry Coffee Rub' a friend of mine brought back from Hawaii and the other with "Tom Douglas Rub with Love Chicken Rub' I picked up at Pike's Place Market in Seattle. I am using Crown Royal wood.

In the meantime I may whip up a batch of 10.5's Bulldog BBQ Sauce ;D

mikecorn.1 · February 17, 2012, 04:13:07 PM

Nice!!

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SnellySmokesEm · February 17, 2012, 06:41:16 PM

Lookin' good so far.

steve-o · February 17, 2012, 07:24:03 PM

The weather was starting to piss me off (rainy and windy) so I decided to finish them off in the oven. The chicken is out and resting, and the turkey just has a few more degrees to go. And the BBQ sauce is done and tastes GREAT.

My g/f is gonna be comin over shortly so we'll have some chicken sandwiches and I plan to slice up the turkey tomorrow for sandwich meat ;D ;D

Pulled Chicken?

squirtthecat