Pulled chicken

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RUBYRW
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Pulled chicken

Postby RUBYRW » Fri Jun 08, 2018 6:14 pm

What's your best experience with for pulled chicken....dark, white or mixed?

Thanks

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OldUsedParts
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Re: Pulled chicken

Postby OldUsedParts » Fri Jun 08, 2018 6:19 pm

The only times I "pull" it is for Gumbo or Tex-Mex and such but I would think it might get pretty dry if you didn't add sauce or something to it. :dont:
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Re: Pulled chicken

Postby RUBYRW » Fri Jun 08, 2018 6:40 pm

I figured the dark meat would add the juices...it will be used for pulled chicken sandwiches, so I imagine it will be sauced somewhat

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OldUsedParts
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Re: Pulled chicken

Postby OldUsedParts » Fri Jun 08, 2018 6:49 pm

usually the dark meat will be more moist, however, I'm a white meat fan so sauce would be my answer and ?maybe? even some brine before the cook :dont:
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Re: Pulled chicken

Postby bsooner75 » Fri Jun 08, 2018 8:16 pm

I mix it. The wife claims to only like white meat…what she don’t know won’t hurt her.


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CaptJack
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Re: Pulled chicken

Postby CaptJack » Sat Jun 09, 2018 10:16 am

i just cook whole chickens on stands.
I call it utility chicken
then strip all the meat and bag it- dark & white
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daBertl
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Re: Pulled chicken

Postby daBertl » Sat Jun 09, 2018 11:23 am

Looks great, I never tried this before.
So I know now, what to do :tup:
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Sailor Kenshin
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Re: Pulled chicken

Postby Sailor Kenshin » Sat Jun 09, 2018 5:16 pm

I really, really, really want to do a double like that! PS: please airlift me the skin. :tup:
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Professor Bunky
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Re: Pulled chicken

Postby Professor Bunky » Sat Jun 09, 2018 8:19 pm

That looks like a great idea, Capt. :salut:
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Russ
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Re: Pulled chicken

Postby Russ » Sat Jun 09, 2018 10:30 pm

I'm a white meat man, kids get brown when I serve up.

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Re: Pulled chicken

Postby D.D. » Wed Jun 20, 2018 1:59 am

I mix it.
Brine the birds and smoke the whole chickens.
Remove the skin.
Cut the skin in small pieces and fry it in a skillet. (some onions/chilis are good for extra flavor)
Pull the chicken and serve it
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