Early morning pulled chicken

Discussion in 'Poultry' started by hardcookin, Jul 27, 2016.

  1. hardcookin

    hardcookin Master of the Pit

    Weather has been a scorcher lately. Over 100 on the weekend and mid 90's this week.
    Last night I brined some breasts & thighs.
    I got up at 5:30am and got started.




    Chicken washed, dried, rubbed and ready to go on.


    Chicken coming off the smoker. I smoked @ 300


    Pulled and resting...made a half pan which will be good for a couple meals and I will vacuum seal the rest.


    I couldn't have done this without the help of my guard dog, guarding the smoker.:biggrin:
     
    Last edited: Jul 27, 2016
    dukeburger, smokinal and c farmer like this.
  2. idahopz

    idahopz Smoking Fanatic

    Man, that looks good!
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Wow Doug!

    That's some of the best looking, juiciest chicken I have seen!

    Your gonna have some great chicken sandwiches for a couple of days.

    I really like that you used both the breasts & thighs, then mixed them all together.

    Nice job!

    Point worthy for sure!

    Al
     
  4. hardcookin

    hardcookin Master of the Pit

    Thank You!!


    Al thank you for the kind words and the point I really appreciate it!!
    The chicken was moist, but the thighs and brine help with that.
     
  5. dukeburger

    dukeburger Master of the Pit OTBS Member

    That looks killer!!

    Points for sure
     
  6. hardcookin

    hardcookin Master of the Pit

    Thank You for the nice words and the point.
     
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    It's been super hot.

    Points for great lookin chicken.. great job
     
  8. bummed

    bummed Smoke Blower

    That really looks amazing, I would rather eat the chicken pulled like that than by itself.

    It wouldn't have been possible without your guard dog!
     
  9. hardcookin

    hardcookin Master of the Pit

    Thank You Adam for the point!
    Last weekend was just brutal, I have been wanting to do a brisket but it's just been to hot. So I have been getting up early and doing shorter cooks.



    Thanks for the nice comment!!
    That dog gets me in trouble with the wife. When he see's me open that smoker door he likes to be right where the action is.
    Then he goes in the house with grease on his fur and the wife gives me heck. :hit:
     
    Last edited: Jul 30, 2016
    bummed likes this.
  10. Looks great. Boneless skinless thighs?
    About how long did it take?
     
  11. hardcookin

    hardcookin Master of the Pit

    Yep all boneless skinless. @ 300 a little over an hour. Not really all that long of a cook.
    I pull breasts 165, thighs 175 let rest for a little bit then pull.
     
    Last edited: Jul 30, 2016

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