Pulled chicken is one of the most delicious smoked meats you’re going to get your taste buds on. It’s also one of the healthiest. It is far superior to grilling chicken. It requires more patience as it takes on average 3-4 hours to do, not counting prep time. The end product is the most juicy, succulent, and tasty chicken you will ever eat. It is well worth the wait. Today, I am going to demonstrate just how easy it is to make pulled chicken from a whole chicken (using techniques bestowed upon me by the Chicken King of the Midwest, pitmaster Matt Frampton, a fellow author on this site.
Posts Tagged bbq chicken recipe
OK, I know it’s against all the rules….however….it’s 4 degrees outside and I want to try out both a new technique for getting chicken skin done perfectly for the judges AND try out my new Spicy BBQ Chicken Rub….so here it is.
First, I purchased two (2) family packs of Tyson chicken thighs from my local Bag N Save grocery store. I laid them all out on the counter and trimmed and prepped them as normal, cutting off all the excess skin, fat and weird bones and veins and stuff like that. Basically, anything I wouldn’t want to eat.
This recipe took 8th Place in the Springfield Days BBQ Comp
Meat Ingredients
- 1 Family Pack of Chicken Thighs (Hy-Vee)
Basic Directions
- Marinade thighs
- Heat Smoker using favorite rig and fuel source
- Season Chicken, recipe follows
- Pan Chicken, recipe follows
- Season Chicken again, recipe follows
- Sauce Chicken, recipe follows
Smoke @ 300 degrees F on Weber Kettle grill
Place the thighs in an extra-large re-sealable plastic bag (or divide between two smaller bags) and pour the dressing over the top. Squeeze out any excess air from the bag, and roll to coat all of the meat. Refrigerate for 3 hours
