pulled chicken, what wood? and other questions.... - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-26-2010, 02:56 PM   #1
Pork Butt


 
Join Date: Jan 2007
Location: asheville,nc
Posts: 101
pulled chicken, what wood? and other questions....

long time no post

thinking about smoking some chickens tomorrow. been a while since I've done them. what wood would y'all use? I have cherry & maple chunks and apple chips.

I always use cherry for ribs and apple for butts. I've yet to use the maple. thought it might work well with chickens.

I've never done pulled chicken but have smoked chickens before but it's been a few years.

thinking about 275-300*. I know it's done when it's done but about 4 hours sound right? and for pulled chicken just do a rub and smoke? maybe mop from time to time, rest and pull?

any advice would be great. just gonna do pulled chix sandwiches.

oh yea I should note that I'm using a Chargriller offset type smoker.
__________________

gordon is offline   Reply With Quote
Old 06-26-2010, 04:05 PM   #2
BBQ Central Pro
 
Shores's Avatar


 
Join Date: Jan 2009
Location: Kansas City, MO
Posts: 961
Re: pulled chicken, what wood? and other questions....

Gordon, I'd suggest using the maple and apple to smoke. I've not used maple, but am guessing it would give a nice light color as oppsed to the cherry. If you're cooking at 275-300* I'd guess your time would be much less than 4 hours. I don't normally cook at that temp, but I hear folks saying they do for chicken. Put a little rub on the outside and inside, add a stick of butter inside too! Be sure to post pics of the cook!
__________________

__________________
Chris Shores
www.redbuffalobbq.com

Equipment:
The Good-One Marshall
Weber 22.5" One-Touch Platinum
Weber Smokey Mountain 22.5" - Comp Smoker
Thermos Grill 2 Go - Tailgating grill
Shores is offline   Reply With Quote
Old 06-26-2010, 04:55 PM   #3
Moderator
 
bbquzz's Avatar
 
Join Date: Sep 2009
Location: Newark, OH & Indian River, MI
Posts: 5,011
Re: pulled chicken, what wood? and other questions....

Shores is makin' me hungry just talkin' about it
__________________
Buzz Price
• WSM 18.5 • WSM 22.5 • Performers, Black & Green • Q 300 Gasser
• KCBS Certified Judge #53267
bbquzz is offline   Reply With Quote
Old 06-26-2010, 06:05 PM   #4
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Re: pulled chicken, what wood? and other questions....

I go apple about 275-300F nice crisp skin and about two and a half hours to three max on the WSM with no water pan and lump. There is a difference doing whole chicken as to a few half chickens. The half chicken cooks faster. I'd rather take my time and do a whole one. In the fall we make soup.My .02

Pigs
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 06-26-2010, 08:44 PM   #5
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Re: pulled chicken, what wood? and other questions....

I'd do it like Pigs said!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 06-26-2010, 11:03 PM   #6
Pork Butt


 
Join Date: Jan 2007
Location: asheville,nc
Posts: 101
Re: pulled chicken, what wood? and other questions....

thanks for the replys. do y'all stay breast side down the whole time or flip them at some point?
gordon is offline   Reply With Quote
Old 06-26-2010, 11:44 PM   #7
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Re: pulled chicken, what wood? and other questions....

I reallly like spatched chickens. I like to get up under the skin with a salty rub. Smoke at 300-325 for 45 min or so and finish with the skin down. Lots of juice forms in the concaves to help with moisture.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 06-27-2010, 12:57 AM   #8
Saint O'Que
 
Tri Tip's Avatar


 
Join Date: Jan 2010
Location: Costa Mesa CA
Posts: 1,251
Re: pulled chicken, what wood? and other questions....

Go light on the smoke. Foul can get pungent quick with heavy smoke.
__________________

Tri Tip is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:18 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.