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Message
Pulled Chicken
Posted on 7/21/13 at 9:34 pm
Posted on 7/21/13 at 9:34 pm
About mid afternoon today I put a few whole chickens in my pellet fueled grill to cook for making pulled chicken.
These things had the whole backyard smelling fantastic.
When it came time to de bone and shred the meat the juices were dripping from the meat they were so juicy.
Ended up with a lot of tasty chicken!
These things had the whole backyard smelling fantastic.
When it came time to de bone and shred the meat the juices were dripping from the meat they were so juicy.
Ended up with a lot of tasty chicken!
3
Posted on 7/21/13 at 10:05 pm to Cajunate
Looks great... 
Posted on 7/21/13 at 10:31 pm to Cajunate
I would not pull that. Wastes too much time...
Posted on 7/21/13 at 10:48 pm to Jax-Tiger
Jax-Tiger and Cajunate Grill off. I'll be the judge.
Posted on 7/22/13 at 4:03 am to Matisyeezy
Damn, never heard of pulled chicken, but that looks absolutely incredible. Got a detailed recipe/steps/temps?
Posted on 7/22/13 at 6:14 am to Cajunate
Oh snapples, that looks good as hell!! Healthy too. I will def be doing a copy soon.
Posted on 7/22/13 at 7:24 am to FootballNostradamus
Thanks all!
Really easy and you can use the chickem meat many ways.
I wanted high yield so I bought the biggest chickens I could find at Sam's and I had one in the freezer(good way to clean te freezer too).
I drain the chickens ad dry them off.
Next apply whatever seasonings you like.
I used my Traeger pellet fueled grill/smoker so I set the temp at 325* and put the chickens on for a slow start.
About an hour later I flip them over to breast side down to allow juices to flow down into the breasts.
BTW, these chickens were about five pounds each.
About an hour later I check the internal temp of the breasts and thighs and they were almost done 163* but I wanted them to go to about 168* in the thigh, the breasts wer about 177* when I took them off. Let 'em rest about 20-30 minutes and start pulling them apart. Of course you can't help but to eat some of the crispy skin. It doesn't take long to shred the meat at all. It took maybe 20 minutes to do all three. Well, my wife did help about halfway through.
You can sauce it and use it in sandwiches, wraps, tacos, salads and probably a thousand other ideas.
Hard to beat fresh chicken like this.
Oh, I do lightly sprinkle a little extra seasoning and toss the chicken meat.
Really easy and you can use the chickem meat many ways.
I wanted high yield so I bought the biggest chickens I could find at Sam's and I had one in the freezer(good way to clean te freezer too).
I drain the chickens ad dry them off.
Next apply whatever seasonings you like.
I used my Traeger pellet fueled grill/smoker so I set the temp at 325* and put the chickens on for a slow start.
About an hour later I flip them over to breast side down to allow juices to flow down into the breasts.
BTW, these chickens were about five pounds each.
About an hour later I check the internal temp of the breasts and thighs and they were almost done 163* but I wanted them to go to about 168* in the thigh, the breasts wer about 177* when I took them off. Let 'em rest about 20-30 minutes and start pulling them apart. Of course you can't help but to eat some of the crispy skin. It doesn't take long to shred the meat at all. It took maybe 20 minutes to do all three. Well, my wife did help about halfway through.
You can sauce it and use it in sandwiches, wraps, tacos, salads and probably a thousand other ideas.
Hard to beat fresh chicken like this.
Oh, I do lightly sprinkle a little extra seasoning and toss the chicken meat.
Posted on 7/22/13 at 7:41 am to Cajunate
Looks like it would make some great chicken salad.
Posted on 7/22/13 at 9:07 am to Cajunate
[quote]Oh, I do lightly sprinkle a little extra seasoning and toss the chicken meat.
I would as well. I might also inject a little garlic n seasoning infused butter.
Looks great, thanks for sharing.
I would as well. I might also inject a little garlic n seasoning infused butter.
Looks great, thanks for sharing.
Posted on 7/22/13 at 9:29 am to Cajunate
I have been wanting to do a whole chicken on it, and this seems like it would be perfect. However, I am but a poor college student and my grill is very very shitty. Could I still pull something like this off?
Posted on 7/22/13 at 9:55 am to GeauxPack81
You don't say what kind of grill you have.
If it has a lid you can close with vents to control the heat, yes you can do it.
Just set the grill up with charcoal on 1/3 to half the grill and cook indirect. Try to keep the temp of the inside of the grill about 325*-350*. Watch the internal temperature of the chicken.
If it has a lid you can close with vents to control the heat, yes you can do it.
Just set the grill up with charcoal on 1/3 to half the grill and cook indirect. Try to keep the temp of the inside of the grill about 325*-350*. Watch the internal temperature of the chicken.
Posted on 7/22/13 at 11:53 am to Cajunate
Nope, no vents, no way to read temp, and its gas.. frick it, I'll cook it another way 
Posted on 7/22/13 at 5:55 pm to GeauxPack81
Find the recipe on here for brick chicken. Grill on medium . It is simple and the best chicken you will ever eat.
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