Red Bell Pepper marinated Pulled Chicken Thighs w/Q-view

Discussion in 'Poultry' started by forluvofsmoke, Sep 27, 2010.

  1. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I just stumbled into to this idea by accident over the last couple of days. The boneless skinless thighs were intended for chopping and mixing into a cured/smoked sausage recipe we love sooooo much here. Things got delayed, and the meat was thawed, trimmed and ready to go...but I, on the other hand, was not. What to do with aging  chix meat...hmm...how about a mrinade before grilling them up? OK, wait...I'll have a smoker going anyway, so lets just smoke 'em. Ah, but, marinated dark chicken meat...wait a minute here...PULLED CHICKEN!!!!!!!!!

    Yea, you can kind of imagine how one thing lead to another, to another, to another, to...

    This...after the fact of marinating overnight...the recipe is the same as my dry rub found in the Wiki, minus 1/2 the salt, using 2 Tbs and 1/4 C water per pound of meat...I covered tightly with poly wrap and refigerated for about 8 hours:

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    Loading up the Smoke Vault Jerky grate...I wrapped a couple smaller thighs/pieces inside of some of the larger thighs which were opened up roughly (thinner cross-section when flattened out) to make larger pieces for slower cooking:

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    Just into the Smoke Vault 24 with hickory/mesquite @ 225~235*...(my main smoke of the day is above):

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    90 minutes smoke and it's time for a steam pan with a few ounces of water to go back in for 2 more hours:

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    Just about to seal it up:

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    Ready to pull:

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    I was so excited to share this new (to me) treat with everyone, I forgot freshly pulled pics...well, I may have taken a few and couldn't find them in the memory card...[​IMG]...this is the remains after mid-after noon snacking while we waited for dinner, and after chilling for several hours in the fridge...pics, pics, pics...hah-hah!!! Every day with a smoker is an adventure, and this was no different:

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    Easy to do, from prep to finish, and a very tasty twist from the everyday yard-bird.

    Good smokes everyone!

    Eric
     
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    That's a great way to use the chicken meat, not to mention the tasty marinade. Thanks for sharing the follow through pics. It's all good my friend.
     
  3. nwdave

    nwdave Master of the Pit SMF Premier Member

    Ah, another good use for those 18 Red Bells I just dehydrated this weekend (Thank you Costco for still carrying them).   And, our favorite cut of the chicken too.  These'll make great party favors, you betcha.
     
  4. bbqthundar

    bbqthundar Newbie

    That looks great...thanks for the pics and the idea!!
     
  5. pandemonium

    pandemonium Master of the Pit

    Looks great!! mmmm[​IMG] I just looked for your rub and cant find the wiki for it? Whats it called?
     
    Last edited: Sep 28, 2010
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Man oh Man there Eric your chicken thighes look awesome and super juicy too. Now where's the ribs
     
  7. meateater

    meateater Smoking Guru SMF Premier Member

  8. pandemonium

    pandemonium Master of the Pit

  9. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks all! I hadn't seen much activity on pulled chicken meat for quite awhile, so I thought I better play nice with my friends...LOL!!!!!!!!!!
     

    Oh, meateater, thanks for catching the Wiki link for pandemonium...dang, I keep forgetting to just post that with every thread I do with RPB rub.
     
    Thanks Mark, you mean this rib?

    http://www.smokingmeatforums.com/fo...bell-pepper-rub-smoke-vault-24-tons-of-q-view

    Thanks again everyone! Been fun as always!

    Eric
     

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