Jeff's pulled chicken in the MES!

Discussion in 'Poultry' started by worktogthr, Aug 20, 2015.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    So I got a great deal on chicken thighs. Managers special even though the sell by date wasn't for another 5 days! Decided I would try Jeff's pulled chicken recipe after my friend had been raving about it. So I brined the chicken for 3 hours. Simple bribe of water, salt, sugar, and hot sauce. I used sriracha because besides buffalo sauce it was all I had. Rinsed and here they are:


    Pulled the skin back and coated with mustard and a healthy dose of Jeff's rub.


    Pulled the skin back over and put them in the MES30 around 230 with AMNPS burning a blend of hickory, maple, apple, and cherry.


    Here they are about 2.5 hours in:

    After about 3.5 hours they were done:


    Let them cool for a bit and began pulling:


    I'm glad I took my friends advice and tried this. Jeff knocked this one out of the park. The smell in my house when i brought these inside was incredible. I've made pulled chicken before with good results but never thought to brine. Dark meat chicken is juicy even without the brine but the brine just disperses the flavor throughout the meat, not just where the rub and smoke penetrate but all the way to the middle. To serve I will sprinkle some more of Jeff's rub and make a batch coleslaw, and serve it on potato buns. I'll try to take some pics of the plating. Might not be for a few more days as I plan to reheat this for serving. Thanks for looking!

    -Chris
     
    c farmer, tropics and driedstick like this.
  2. c farmer

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

    Thanks for this. I have never made pulled chicken but want to very soon.
     
  3. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    No problem! It's a little labor intensive but worth the effort. It was in Jeff's Newsletter. I just googled "smokingmeat Pulled chicken"
     
  4. c farmer

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

    I think i have saved all of his recipes. :sausage:
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I have yet to try Jeff's Pulled Chicken , I need to but since We vhave moved to Ohio ,, every party , gathering and Birthday celebration has had "shredded (pulled) chicken . I guess I have been Jaded . I have no desire to have it anymore . Of course , everyone has a recipe for this stuff.( co ndensed Chicken soup , crackers and some stuff that shouldhave been left at the Grocery .
    Now ,I know Jeff's would be excellent , but , I haven't overcome my distaste for " shreddexc Chicken" , but wben I do , if ever , I will try it Jeff's way .:biggrin:
     
  6. mummel

    mummel Master of the Pit

    Im so hungry, looks great. 
     
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Man I am going to have to try that, nice post [​IMG]

    A full smoker is a happy smoker 

    DS
     
     
  8. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks everyone! Sad thing is I never really got to eat it. I made it for the weekend and our plans changed so I ended up Vaccuum packing it. Im sure it will be good when wr reheat it and make some sandwiches.
     
  9. tropics

    tropics Smoking Guru SMF Premier Member

    I think that is in the news letter,going to have to do list.

    Richie 

    [​IMG]
     
  10. Just curious...how many thighs/lbs did you do and how much finished pulled meat did you yield?
     
  11. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I think it was about 5 lbs of bone in thighs and it yielded about 3.5 pounds of meat. Lost some with the cooking, skin, and bones
     
  12. Looks great! Good job.
     
  13. Cool.  Thanks a lot worktogthr!  This really helps.  I am planning on having about 100-150 people over for a housewarming and am going to do pulled chicken (bone in thighs) and pulled pork.  Thinking about doing about 50 lbs of meat total (25 lbs of each pork and chicken).  Have done a lot of butts, but never pulled chicken.  Does that amount of meat sound about right for 100-150 people to y'all?
     
  14. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    No problem! Honestly I'm not sure about the amount necessary for that many people. I have a big family but usually only cook for 30 people max and even then I tend to make a wider variety of options in smaller amounts. I would check some posts on catering and cooking for larger events or post your question on the forums and others will be along to help! Good luck!
     

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