Pulled Chicken Question

Discussion in 'Poultry' started by kenny1993, Jun 6, 2016.

  1. kenny1993

    kenny1993 Newbie

    I am wanting to experiment with making pulled chicken this weekend. However I am having a hard time finding a good recipe. 

    I am thinking of doing boneless chicken breasts but I have not seen anyone that tried smoking them.

    Has anyone tried it with Boneless/Skinless Chicken Breast? Do you have a recipe to share?
  2. joe black

    joe black Master of the Pit OTBS Member

    Sorry....not for boneless. I always cook a whole spatched bird to pull. We do a couple of birds 2 or 3 times a year to take on vacation for chicken salad. We like the flavor of both white and dark meat.

    I'm sure someone has a recipe for boneless. Good luck, Joe
  3. c farmer

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

  4. kenny1993

    kenny1993 Newbie

    Thanks guys for the Input, I have two Whole Chickens in the freezer that I could use.

    I have never Spatched a Chicken so that would be a first for me.

    Do you Brine the it before Spatching?
  5. joe black

    joe black Master of the Pit OTBS Member

    No, I don't brine chickens. I only brine turkeys.
  6. I'm a chicken briner, but not a spatchcocker... [​IMG]

    I like to stuff the cavity with various spices, herbs, fruits and/or veggies for different flavor profiles...  
  7. mcloven1t

    mcloven1t Smoke Blower Group Lead

    I do pulled chicken with Breasts all the time, it's great for me since I tend to feed no more than 3 people regularly.

    As far as season goes, I just used whatever I have around. McCormicks Applewood, or Harry Sou's Champion Jailbird.

    My preference since I recently bought it, is go buy Jeff's Rub Recipe.

    I coat my chicken breasts with some maple syrup or olive oil, and than coat them heavily with the rub a couple hours before going onto my grill. Get them up to the 165 needed. Put them on my cutting board, chop up with my Bear Paws, back into an aluminum pan, coat them with bbq sauce, than back onto the grill over the fire for about 5 minutes, toss the chicken around a little, 5 more minutes.

    and DONE!

    Also like to toast the buns on the grill to make them a little tougher, helps to prevent bbq sauce from soaking into the bun too quickly. Makes for a much better sammich imo.
  8. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Boneless skinless breasts will be a bit dry IMHO, but I have done boneless skinless thighs and the were fine, although I recommend leaving the skin on at least.

    I apply rub then cook indirect on the Weber grill at 300°-325° until the internal temp of the thighs hits 175°-180°, then I put them in a foil pan, cover with my BBQ sauce and they go back on for about 45 minutes. When they come out the meat falls apart, I shred it and make the sandwiches.

    The pics, 'cause we all like 'em-

  9. smokinal

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

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