Smoked Pulled Chicken

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smokin monkey

Master of the Pit
Original poster
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SMF Premier Member
Oct 27, 2013
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Sutton In Ashfield, UK
Smoked Pulled Chicken

Look back through some of Jeff's News Letters and Smoked Pulled Chicken caught my eye, a quick and easy smoke for Sunday.

Chicken Thighs Bone in and skin on.

Removed skin but left bone in, mixed up 1/2 gallon of Jeff's Brine.

Three hours in the fridge.

Covered thighs with Mustard and Jeff's Texas Rub.


On then GMG for three hours @ 110'C (230'F) internal temp 170'F

30 minutes before the end, covered with Jeff's sauce.


Pulled off the smoker @ 170'F IT

let rest for 5 minutes, then pulled.

Fantastic tasting chicken!

Smokin Monkey [emoji]133660013031[/emoji]

Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
 
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Tasty looking chicken! Thighs are the best for pulled chicken. Did you save the skin for making schmaltz and gribenes???

Do not usually like thigh meat, but this was good!

Got me reaching for the search bar to see what schmaltz and tribunes are!

Thanks for the comment
 
Schmaltz is the rendered fat you get from the skin. You can use it in baking. Gribenes is the brown crunchy bits of the skin that's left. Good to eat, or use as a crunchy topping on other stuff. Some render the skin with onions. I do not as I use the fat for making pie crusts, cookies, etc...
 
Nice , Monkey... worthy of . . .   
e_1601315_10203097080813915_5164769999618695134_n1.jpg
 
Have a pot luck tomorrow night so I picked up 12# of boned/skinned chicken thighs (sale item $1.69#) and I am going to do this.

I hope they turn out as good as yours!

Thanks for the recipe SM.
 
Nice , Monkey... worthy of . . .   e_1601315_10203097080813915_5164769999618695134_n1.jpg

Thanks Stan

Have a pot luck tomorrow night so I picked up 12# of boned/skinned chicken thighs (sale item $1.69#) and I am going to do this.
I hope they turn out as good as yours!
Thanks for the recipe SM.

Hi Azbo, these were simple following Jeff's news letter. I have not bothered before with Brining Poultry, but you could see the difference, with how moist they were. Also taking into consideration, that I was going to pull them after 1 1/2 hours, into a foil pan and add some beer, but popped out and did not get back until the 3 hours was completed, so brushed with sauce and gave them a further 10 minutes.

That is some fine looking yard bird.
Happy smoken.
David

Thanks David, the color (colour) of the finished chicken looks great, and they tasted great as well, did not have chance to let rest for 5 minutes before our lad was picking them out of the bowl and stripping the bones, but he had been out on his Bike all day!!


Smokin Monkey
 
i really wish we can amend the forum rules to allow foul language when it is being used to describe something as great as that chicken looks. 

bravo.png
 
SM...your Enchiladas look great. I did the "Smoked Pulled Chicken" yesterday for a pot luck last night, it was great and we have left overs...my wife said "I think Chicken Enchilada"  I said I think "Sopa de Pollo"! We'll see.

Not wanting to hi-jack your thread so I will start my own to post some pic and comments on my try but thanks for your OP. Inspired me to try it!
 
That is a great way to use up pulled chicken and pulled pork! Making a good Sopa de Pollo (Pasole or Pazole is the pork version) is another good cold rainy day use of pulled chicken.

Thanks Case, searched Pasole, looks good to me, and we are entering the season for that type of meal.

Smokin Monkey [emoji]133660013031[/emoji]
 
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