Pulled Chicken

Preston: All the big guns are out tending their Cookshacks. Seems to me you are asking two questions. First, a well smoked chicken should do just fine as "pulled" chicken. Just flake it to pieces of the desired size. Maybe mix dark and light meat for the fun of it.

As for bark, because the chicken has a skin, I don't know if the word bark applies. Bark is a crust you build up on beef or pork cuts. However, as you know, you can sure crisp up the chicken skin for show and/or to eat. (Lot of people around who discard that skin for reasons of........weight watching? Yeah, right!)

That's about all I know. Hope you folks aren't drowning in S. Florida.

I dunno about you guys, but my people call that a Pullet.

Mornin',Preston.

Forgettable is usually a good description.

I guess kids go for it,if it is well sauced.

For pulling,I've found that cooking halves works best for me.

Plastic bag or foil them in a cooler till you can work with them.

Pull in chunks,not as shredded as pulled pork can be,and mix in a little chicken stock or apple juice with a light taste of your rub.

I have seen people,that are really proud of the cooked skin,thinly chop skin with a chef's knife and mix in with the unsauced chicken chunks.I'm not sure it adds much.

Some people mix in the sauce before serving.

I leave it on the side and offer cole slaw as well.

Good luck.

I like to brine my chicken about 12hr. for hole and about 2hr. for cut up chicken.It cooks faster and tender and easy to pull off the bone and doesn't need any sauce unless you want it. You aren't going to get bark like you would with pork.

There are a couple of chicken on a throne recipe's around that have worked for us. Put some rub on and some in the beer can and let it go. I think we still like the chicken on the grill better but haven't smoked then finished in the grill for crispiness. That is the next chicken meal that we smoke...

Great responses folks!...thanks for your input...I think I will do the chicken on a throne and make my top secret "Southern Pecan Georgia Peach Barbecue Sauce"

Man is it gooooood!

PrestonD

Preston,share and share a like.

Ok man here it goes...

Southern Pecan Peach Sauce
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Ingredients:
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1/8 cup pecans
16 ounce canned peaches
1/4 cup favorite tomato bbq sauce
1 shot peach schnapps
1/8 cup brown sugar
1 tsp garlic powder
1 tsp onion powder
1/2 stick butter

Instructions:
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1) Roast pecans until crispy then place in cuisinart (food processor) and grind up into a powder

2) Open can of peaches and drain

3) Put peaches into the cuisinart and essentially liquefy

4) Melt butter in a saucepan.

5) Stir in remaining ingredients and stir until well blended. If the sauce gets cold it can break down...so keep it warm.

Hope you all like it!
PrestonD