Comments on: SCIOLY Award Dinner http://noexcusesbbq.com/archives/1845 Who cares about the weather? Tue, 07 Feb 2012 16:40:35 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: zydecopaws http://noexcusesbbq.com/archives/1845/comment-page-1#comment-524 zydecopaws Sat, 13 Jun 2009 15:43:53 +0000 http://noexcusesbbq.com/?p=1845#comment-524 I've always used parts for this. I've done it both with and without skin; I like the results without skin better. The thigh meat seems to work best for this because it doesn't dry out as much; you may want to add some wet sauce to the final result. Also, if you are going to do whole chickens the pulling/shredding process is going to take longer. Another thing I noticed yesterday is that even though I had the WSM packed to the gills with thighs, they were done a LOT sooner than I expected. I could have pulled them at the 2-hour mark, but instead kept lowering the temp, moving them around, and generally delaying the cooking process. I finally pulled them off the smoker at the 3-hour mark, ripped them to shreds, and then put the pan back on the smoker with all the the top vent closed completely, and the top vent open just a crack. The end result was slightly drier than what I would have preferred, but a splash of Sweet Baby Rays took care of that problem, and no one complained. There wasn't much in the way of leftovers and I got a lot of compliments, so apparently I am the only one who wasn't completely satisfied... I’ve always used parts for this. I’ve done it both with and without skin; I like the results without skin better. The thigh meat seems to work best for this because it doesn’t dry out as much; you may want to add some wet sauce to the final result. Also, if you are going to do whole chickens the pulling/shredding process is going to take longer.

Another thing I noticed yesterday is that even though I had the WSM packed to the gills with thighs, they were done a LOT sooner than I expected. I could have pulled them at the 2-hour mark, but instead kept lowering the temp, moving them around, and generally delaying the cooking process. I finally pulled them off the smoker at the 3-hour mark, ripped them to shreds, and then put the pan back on the smoker with all the the top vent closed completely, and the top vent open just a crack. The end result was slightly drier than what I would have preferred, but a splash of Sweet Baby Rays took care of that problem, and no one complained. There wasn’t much in the way of leftovers and I got a lot of compliments, so apparently I am the only one who wasn’t completely satisfied…

]]> By: Chris http://noexcusesbbq.com/archives/1845/comment-page-1#comment-523 Chris Sat, 13 Jun 2009 11:30:57 +0000 http://noexcusesbbq.com/?p=1845#comment-523 You read my mind! I am helping my martial arts instructor and bbq apprentice cook for a BBQ event for the school next weekend. We are trying to keep cost down and I suggested using pulled chicken instead of serving quartered smoked chicken. I am guessing that pulled chicken will stretch further since not everyone eats a whole quarter chicken. Now, thanks to you, I actually know how to make it:) I was going to try using whole birds cooked to 180 in the thighs and then pull, but I see you just used thighs. Have you ever used whole birds for this? You read my mind! I am helping my martial arts instructor and bbq apprentice cook for a BBQ event for the school next weekend. We are trying to keep cost down and I suggested using pulled chicken instead of serving quartered smoked chicken. I am guessing that pulled chicken will stretch further since not everyone eats a whole quarter chicken. Now, thanks to you, I actually know how to make it:)

I was going to try using whole birds cooked to 180 in the thighs and then pull, but I see you just used thighs. Have you ever used whole birds for this?

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