What's your best experience with for pulled chicken....dark, white or mixed?
Thanks
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Pulled chicken
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Re: Pulled chicken
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.
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Re: Pulled chicken
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
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
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- bsooner75
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Re: Pulled chicken
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
i just cook whole chickens on stands.
I call it utility chicken
then strip all the meat and bag it- dark & white
I call it utility chicken
then strip all the meat and bag it- dark & white
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Re: Pulled chicken
Looks great, I never tried this before.
So I know now, what to do
So I know now, what to do
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Re: Pulled chicken
I really, really, really want to do a double like that! PS: please airlift me the skin.
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Re: Pulled chicken
That looks like a great idea, Capt.
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Re: Pulled chicken
I'm a white meat man, kids get brown when I serve up.
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Re: Pulled chicken
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
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
No clue what I do.....SMOKOMOTIVE BBQ
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