Like Pulled Pork? Like Chicken? You Got To Try This-Pulled Chicken W/Qview

Discussion in 'Poultry' started by ronp, Jan 4, 2010.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    We were watching my faviorite show over the week end, Diners, Drive Ins and Dives.

    Guy stopped in at a place that served pulled turkey, man oh man it looked good. I immediately told Carol I was going to get a Sam's chicken and try it, I have never seen anyone do a pulled chicken before so I thought I would give it a try.

    5.5 lbs pre rubbed, and injected.

    Ready to foil and rest at 185' in the oven.

    Today after removing the foil.

    All I can say is man, oh man.

    Carol's diet lunch.

    Swiming in the juices.

    The bones and skin for a stock for later use.

    This is outstanding. Give it a try.
  2. john dice

    john dice Smoke Blower

    More details please. So you pulled it out at 185 degrees?

    How was the moistness, what did you do to keep it from drying out, temp for cooking etc?

    I am going to have to try this.
  3. oneshot

    oneshot Master of the Pit SMF Premier Member

    That looks really good!!! I gotta try this for chicken soup, I like my soup real meaty!!!! [​IMG]
  4. silverwolf636

    silverwolf636 Smoking Fanatic OTBS Member

    One, that looks great. I could've sworn I cold smell it. lol. Definetly need more details.
    Two, I would like to thank you for the information that we messaged the other evening. Gives me alot to think about.
  5. the dude abides

    the dude abides Master of the Pit OTBS Member

    Looks great ron! I saw the same episode. I've done it once with a bunch of quarters. On accident!!! I started to tear the chicken pieces apart and it all just sort of fell apart. It was great for bagging up and freezing.

    What did you inject with? Or do I even need to ask? LOL
  6. fatback joe

    fatback joe Master of the Pit OTBS Member

    One thing that was a big deal for a while with pulled chicken was to pull the skin off before pulling the meat and slice the skin into thin strips and pan fry the strips of skin. Cut the strips up and mix that back in with the chicken and have these great little crunchy skin pieces in with the pulled meat, really did wonders for the pulled chicken product IMO........

    anyhow.........just a thought for the next pulled chicken.

    Happy cookin'
  7. hoser

    hoser Smoking Fanatic SMF Premier Member

    You thinking Yoshida's Dude? LOL I know I am [​IMG]
  8. bbqhead

    bbqhead Smoking Fanatic

    excellant idea! looks great, I also get ideas from triple d.
  9. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    "john dice More details please. So you pulled it out at 185 degrees?

    How was the moistness, what did you do to keep it from drying out, temp for cooking etc?"

    I cooked it at 250' in the smoker till about 160' and put it in the drip pan with some chicken stock and into a 185' oven until this am.
    No problem man, pm me anytime.

    They are pre injected from Sam's

    No Yoshidas.[​IMG]
  10. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great Ron I gotta get some of those from Sam's.. That looks delicious...[​IMG]
  11. scarbelly

    scarbelly Smoking Guru OTBS Member

    Ron that looks great. No Yoshida's though? Is that allowed at your house?

    Seriously great job - I have pulled chicken before but this looks much easier -
  12. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I know what I'm gonna do with that turkey in the freezer I've been stalling on. Great smoke Ron.
  13. langemr

    langemr Fire Starter

    That's new for me to see. I'm loving it and my wife would to. Big chicken fan. Will definately add to my to do list and it looks great btw.
  14. thunderdome

    thunderdome Master of the Pit

    I was going to try it anyhow, then I read this...and now I have to
  15. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    I buy two chickens, one I bring to a boil in a stock pot of water just covering it. add 6 or 7 quartered onions 2 lbs of carrots, a bunch of celery and some spices then simmer for 3 hours. I drain the resulting stock off and toss the veggies on the compost. The chicken by then is tasteless so i remove the skin and fat tossing it out. Next I pull all the meat off of it bag and freeze that for the dogs who for some reason love it. The second Chicken I do similarly to what you do. I pull the meat into bite sized bits to put in the finished stock with some diced veggies for the most awesome chicken soup on the planet.

    I do the same sort of thing with Turkeys.
  16. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    It was very easy. And yes I use Yoshidas but not needed for this.[​IMG]

    Thanks Dave, it should work great on a turkey also.


    Maybe next time smoke them both, Roger. Not trying to cheat the dogs out of anything they will love this.[​IMG]

    I have the soup from the scraps going as we speak.
  17. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Good looking yard bird, Ron.
  18. deltadude

    deltadude Master of the Pit OTBS Member

    I have served pulled chicken on several occasions when doing pulled pork feeds for 15-20. I usually do 2 or 4 chickens, but I don't smoke them, instead I cook them indirect on the Weber kettle, (My wife and I love weber kettle chicken it always comes out perfect and so tasty). Always with light toasted buns and slaw. We usually remove the skin, there is so much flavor it isn't missed. I might try the suggestion to throw that back on the grill and let it get real crisp and then chop and put with the meat mixture.
  19. doctor phreak

    doctor phreak Smoking Fanatic

    looks good ron
    i wish the local sams here would sell uncooked chicken...i was told by the store mgr that everything has to cooked when they sell these kind of items i just do my own version....
  20. triplebq

    triplebq Smoking Fanatic

    Good looking dish . I do yard bird but no injection as I figure the chicken processing plants inject enough water in them to begin with .

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