Barbecue, Chicken, Meat

Pulled Chicken

Posted by Barry on

Pulled Chicken
 
Author: 
Recipe type: Barbecue
Cuisine: American
Prep time: 
Cook time: 
Total time: 
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After years of barbecue, I finally had to do pulled chicken, because people don't eat pulled pork? Really? 😀
Ingredients
  • Package of chicken thighs
  • Brine (One Brine recipe per package of chicken thighs)
  • 2 quarts water
  • 2 tablespoons kosher salt
  • ¼ cup brown sugar
  • 2 garlic cloves
  • 4 sprigs fresh thyme
  • Barry's Poultry Rub
  • ½ Cup Celery Flakes
  • ½ Cup Kosher Salt
  • ½ Cup Brown Sugar
  • ½ Cup Smoked Paprika
  • ½ Cup Granulated Garlic
  • ½ Cup Granulated Onion
  • ½ Cup Ground Thyme
  • ½ Cup Tony Chachere's Cajun Seasoning
  • 6 Tbs Dried Sage
  • ¼ Cup Coarse Ground Black Pepper
  • ¼ Cup Dried Rosemary
  • 3 Tbs Oregano
  • 4 Tsp Cayenne Pepper
  • 4 Tsp Cumin
  • 4 Tsp Ground Coriander
Instructions
  1. In a 6 or 8 Qt Cambro storage container, add the water, kosher salt and brown sugar, whisking together
  2. Using immersion blender, make sure brine solution is completely mixed
  3. Smash two garlic cloves with side of large knife and add to brine
  4. Add 4 sprigs of fresh thyme to brine
  5. Using kitchen or poultry shears, trim excess skin and fat from chicken thighs and place in brine
  6. Seal container with lid and store in refrigerator to brine for 24 hours
  8. When ready to smoke, preheat smoker to 240 degrees
  9. Remove brine container(s) from refrigerator
  10. Remove chicken thighs from brine and place on metal rack on half sheet pan
  11. Dust chicken on both sides with Barry's Poultry Rub
  12. Add chicken to smoker
  13. Smoke until internal temperature of chicken reaches 170 degrees
  14. Remove chicken from smoker and add to large foil pan lined with food service film
  15. Cover top of pan(s) with food service film and aluminum lid and seal
  16. Place back on smoker or in oven at 225 degrees and allow to steam/cook for 2 hours
  17. Remove pan(s) from smoker or oven and allow to rest for 30 minutes
  18. After resting, remove lid(s) and cut film cover
  19. Using high temperature gloves, remove skin from each piece of chicken and discard
  20. Remove bone from thigh and shred chicken in separate pan
  21. After all pieces of chicken shredded, pour any remaining juices from steam pan over the pulled chick and mix.

 

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