pulling whole smoked chicken

Discussion in 'Poultry' started by patg, Aug 5, 2015.

  1. patg

    patg Meat Mopper

    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?
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    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.
    Last edited: Aug 5, 2015
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Youhb might try Spatching the Birds and pull them when done . I've done this and it's good :biggrin:
  4. patg

    patg Meat Mopper

    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?
  5. cal1956

    cal1956 Smoking Fanatic

    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

     ( that sharp little sucker is easy to miss )
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    What is a spatchcocked chicken?

    it’s actually just a fancy word for a butterflied chicken and it means you cut the backbone out of the chicken and flatten it out before roasting.
  7. patg

    patg Meat Mopper

    You guys are awesome thanks. Always such a huge help for the newer guys like me.

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