I was thinking about trying to make some pulled chicken sandwiches. My first thought...cold smoke some boneless/skinless chicken breasts for an hour and then through in the crockpot with BBQ sauce until they fall apart. I don't know if cold smoking chicken would be safe or not though?
Other thought...smoke at 250 for an hour and then through in the crockpot with sauce.
I am guessing both end results will probably be close to the same. I don't want them overly smokey so I figure an hour in the Bradley.
Any thoughts?
Thanks.
250 for an hour or so, then into the crock.. That should work fine.
I wouldn't mess with cold smoking poultry.
What Squirt said.
I wouldnt cold smoke poultry, the bad stuff grows to fast on poultry.
I generally cook my pulled chicken completely in the Bradley. You just need to bring the chicken up to 175 - 180°F, let it rest for about 30 minute before pulling making sure you remove any fat that can be remaining.
I don't like too much sauce in my pulled chicken, so after pulling the meat I sparingly sauce. Also the finer you pull/shred the meat the more sauce it will hold, so I generally don't shred too much, but if you like sauce shred it fine.