Pulled Chicken

[Kid Cid]

Waiting for the charcoal to come up to temp in the chimney starter. Always use lump, never briquettes. Never use lighter fluid. Today I'm using a mizture of smoke woods, 1/3 hickory, 1/3 pecan, 1/3 cherry. I used all pecan last time and wasn't thrilled with the results. I'm going to bring the pit up to about 275 before I put the birds on. I have two birds (I'll talk about prep later) and when they go on it should bring the temp down to around 250. I likw to smoke chicken a little hotter than pork so I keep the pit at around 240-250 for the entire smoke. These are two 4 lb birds so you have to figure about 3-4 hours smoke time.

 

More to come...

[untateve]

I've never done pulled chicken before and have interest in exploring a new area. If you could give specifics, including prep, cook time, and how you serve it (e.g., sauce? as is?, etc.), I would be most appreciative.

[Kid Cid]

OK, the birds are smokin!

 

Here's how I prep the birds. I take the chicken and rinse thoroughly, discarding the gibblets. With a pair of kitchen shears (if you've ever wondered why you get scissors with a knife set, this is why) and cut out the back of the chicken. This does three things. 1) you won't get any significant meat form the back only bones in pulled chicken. 2) it allows the chicken to cook a bit faster because you're going to flatten it in the smoker. 3) gives you something to make soup stock with.

 

On a cutting board, flatten the chicken by placing it meat side up and pressing on the breast bone with the flat of your hand. It's ok to break it, you want the chicken flat.

 

I now season liberally with garlic salt. This helps to crisp up the skin and of course adds flavor. Finally, I sprinkle lightly with Magic Dust.

 

I wish I could take credit for the Magic Dust, but I can't that belongs to Mike Mills, the award winning BBQ Chef from the 17th St. Grill in Murphysboro, Ill. He freely gives the recipe out in his book Peace, Love and Barbeque so I can't even keep it a secret. Here it is:

 

1/2 cup paprika

1/4 cup kosher salt, finely ground

1/4 cup sugar

2 tablespoons mustard powder

1/4 cup chili powder

1/4 cup ground cumin

2 tablespoons ground black pepper

1/4 cup granulated garlic

2 tablespoons cayenne

 

Preparation:

Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the grill or stove. Keeps indefinitely but won't last long.

 

The only thing I will say is that both myself and my buddy have made the Magic Dust and mine comes out better every time. The quality of the ingredients that you use makes a HUGH difference in the quality of the finished product.

 

Finally, place the birds on the smoker meat side up and smoke for three to four hours or until the temperature in the thigh is 170 degrees F. I use a high tech thermometer that has a stationary probe and a remote piece so that I'll always know what the temp is. It also has an alarm to tell me when the meat is done.

[Kid Cid]

I've never done pulled chicken before and have interest in exploring a new area. If you could give specifics, including prep, cook time, and how you serve it (e.g., sauce? as is?, etc.), I would be most appreciative.

I serve pulled chicken the same way I serve pulled pork. I typically serve it as a sandwich with sauce on the side. I have a very versatile Jack Daniels based BBQ sauce that I make that goes well with this. I also serve a mustard based sauce that I got from Peace, Love and Barbeque that Ms Cid loves. Chow, (cole slaw for the sandwich) is always available. I usually throw some on mine, but others like it on the side. I think there is just something inherrently wrong with them. I'll put up some additional recipes as the day goes on.

[nuke'em ttg]

Wife loves chicken more then me but we're burnin out the pulled pork.....what a simple solution

[detlef]

Sounds great. I do a variation on that.

 

I wet brine the birds for 8 hours (boil 2 cups water, steep peppercorns, garlic, bay leaf and then dissolve 6 oz each salt and brown sugar. Add cold water and ice to make 1.5 gal)

 

Then I make a paste of parsley, cilantro, garlic, paprika, olive oil, lemon juice and smear it between the skin and meat of the bird.

 

I don't smoke them as long, rather just indirect grill them for much less time than you're talking about. I've been doing them whole but I think I should butcher them in the manner you speak of.

 

I'm sure neither of us would turn down a plate of the other's

[Kid Cid]

Sounds great. I do a variation on that.

 

I wet brine the birds for 8 hours (boil 2 cups water, steep peppercorns, garlic, bay leaf and then dissolve 6 oz each salt and brown sugar. Add cold water and ice to make 1.5 gal)

 

Then I make a paste of parsley, cilantro, garlic, paprika, olive oil, lemon juice and smear it between the skin and meat of the bird.

 

I don't smoke them as long, rather just indirect grill them for much less time than you're talking about. I've been doing them whole but I think I should butcher them in the manner you speak of.

 

I'm sure neither of us would turn down a plate of the other's

Nope, not at all. I've been thinking of trying a brine instead of the salt and rub method. Perhaps next time.

[Kid Cid]

Jack Daniels BBQ Sauce or as I call it, Tennessee Trouble.

 

1 small onion

4 cloves garlic

3/4 cup Jack Daniels

1/2 tsp ground black pepper

1/2 tbs salt

2 cups ketchup (I use Heinz)

1/2 can tomato paste

1/3 cup cider vinegar

1/4 cup Worcestershire sauce

1/2 cup packed brow sugar

1/3 tsp Tabasco

 

First of all since I smoke my meat, I don't use liquid smoke in my sauces. However if you're just grilling, you can add 2 tbs of liquid smoke to this recipe to compensate.

 

Mince the onion and garlic very fine. I like playing with knives so I do it by hand but you can use a food processor.

 

Heat a large skillet over medium heat. Add the onion, garlic and Jack Daniels. Simmer for 10 minutes or until the onion is translucent. Mix in the rest of the ingredients. Bring the sauce to a boil then reduce the heat and simmer for 20 minutes. The onions and garlic should leave little chunks in teh sauce. If you don't like 'em, run the sauce through a strainer.

Edited September 24, 2008 by Kid Cid

[untateve]

Do you shred the meat the same way you do a pulled pork?

[Kid Cid]

Do you shred the meat the same way you do a pulled pork?

Yup, I just use a fork and my fingers, works just fine.

 

BTW, do not be afraid of the pink meat. Even chicken gets a smoke ring. As long as you cook it to the proper temperature, the bird is done.

Edited September 24, 2008 by Kid Cid

[Kid Cid]

So the birds are done, shredded and waiting for dinner. Cleanup is complete. I'm one hungry bastage right now. The only thing left is for the pit to burn out and cool so I can clean it.

 

Here's the mustard sauce recipe I mentioned earlier.

 

1 1/2 cups French's yellow mustard

7 Tbs brown sugar

8 Tbs tomato paste

5 Tbs apple cider vinegar

1 Tbs Worcestershire sauce

1/2 tsp cayenne

1/2 tsp ground black pepper

1/2 tsp granulated garlic

 

Whisk ingredients together in a saucepan over medium heat. Simmer until the sugar is dissolved. Remove from heat and let cool.

[detlef]

Yup, I just use a fork and my fingers, works just fine.

 

BTW, do not be afraid of the pink meat. Even chicken gets a smoke ring. As long as you cook it to the proper temperature, the bird is done.

Yep, cured and smoked meats are always going to be sort of pink. God have I gone through that with customers a millions times. "My pork is pink! Take it back and cook it some more!" "Yes and I could cook it for another hour and it still will be. Have you ever eaten ham?"

[Jimmy Neutron]

Many thanks, will try it this weekend.