Chicken

Pulled chicken seems to work well.

Warmed over yardbirds don't really seem to promote quality.

Just my $0.02

I have been told by other barbeque restaurant owners that they sell quite a few pulled chicken sandwiches.

I think that is what I will probably do.

White Chicken Chili
Smoked Chicken Salad
Sandwich Wraps
Chicken Gumbo
Chicken and Rice Soup

I think the theme in these posts is that it doesn't do well as a center of the plate entree but recycling into a different item is the best way to maintain food costs while ensuring that you have enough product cooked to take care of customers. I have had some limited success par-cooking chix breasts, chilling quickly and then finishing off as I need them but that's grilling not smoking.

IMO creativity with leftovers is a great profit center.

Mark

ok,
here's how they do it where i work.
cook chicken to 165 using 250 temp on the southern pride. takes about 60-90 mins for halves. now this is where it can all go wrong. immediately put into storage boxes and get it in the cooler. the next morning set the small serving smoker to around 200 max for only 90 mins tops. product comes out fine if this is done but if a cook comes in late and bangs the temp up it looks like hell!!! oh forgot to tell you after the 60-90 drop temp to about 160.
if you do it right or have people that care you should be fine. i normally cook off 3 cases of halves at a time but line cooks have learned when my timer goes off get the heck outta the way lol.
since i only work there tues thru thurs so i can go cater and compete tuesdays are my nitemare days and sure enuff when i came in at 4pm i had junk!!!!!
other thing is never load more than 6 halves at a time this insures product quality even tho you have to watch your orders.
hope this helps
jack
2 Greyhounds....SMOKIN!!!!