Originally Posted by "Greg Rempe":n94g7wzr
How are you making the pulled chicken exactly?
Smoke whole chickens, chicken halves or leg quarters until they hit 165*. Not much point in seasoning the chicken at this point cause the skin is gonna be tossed. Pull the chicken apart and off the bone, into chunks or you can shred it. In a grill/oven safe pan, toss the meat with your favorite BBQ rub and your favorite BBQ sauce. Cover with foil and cook for approximately 45 minutes.
I had a customer that didn't eat pork ask me if I could make pulled chicken a couple years ago. I had never really had a desire to have pulled chicken. But I made it for him and him and his wife and family loved it. I still wasn't crazy about it, but it really grew on me. Definitely a healthier alternative to pork and beef though.
One note. When making pulled chicken, there's a lot of waste from the bones and skin. So say you cook a 5lb chicken, you're not gonna get 5lbs of meat. More like about a lb and a half of edible meat.[/quote:n94g7wzr]
Instead of tossing the skin, you can cut it into julienne(sp) strips. and saute until its crispy like bacon bits, then mix it back in with the chicken. This idea came from Chez over on the BBQ forum. I tried it, and its really good.
The smell is incredible when frying the skins up. Brian