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Hey all having a party and was tasked with coming up with PP and pulled chicken for a nacho bar. My question to you all is this. What's my best plan of action for getting the chicken to pull? What should I aim for temp wise for optimal pulling?
About 180° for the dark meat. Can't help you with the white meat as I've never bothered to try and pull it. If I were you I'd get a bunch of thighs, take them to 180° or so, pull, sauce and be done. Pulling the meat from thighs is much easier than from quarters.
Ok old school now for the million dollar stupid ?S of the day. Are you brining them over night? And I have seen pictures of a spaced chicken what exactly do you cut out of it to do that?
all I ever did was smoke it , and as soon as it cooled enough to handle just started pulling it , of course you have to be sure to find that sharp bone on the leg and get rid of it
Ok old school now for the million dollar stupid ?S of the day. Are you brining them over night? And I have seen pictures of a spaced chicken what exactly do you cut out of it to do that?