The Texas BBQ Forum

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

Thanks

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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.

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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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

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


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

Looks great, I never tried this before.
So I know now, what to do

I really, really, really want to do a double like that! PS: please airlift me the skin.

That looks like a great idea, Capt.

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

Russ

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