Pulled Chicken (MSM)

[Prof.]

Hello to all fanatics, in the course of turin we tried a recipe then re-present the courses that once I had already done that anyway, and yesterday I tried to do it again at home.

ingredients:
1 chicken
Your favorite rub
Smoked cherry
potatoes

As he lit the coals I sprinkled the chicken with the rub and I cut the potatoes before putting them in the kettle with the chicken I did soften in boiling water for 10 minutes. I prepared a classic minion method with chunks of cherry, I have a pan of potatoes lying on the saucer of clay and on the BCC. I stabilized the mini smokey mountain to 266'F and cook the potatoes for an hour and a half and the chicken a further half an hour.
Upon expiration of the two hours, the chicken breast was 194'F, I did it rest ten minutes and then I pulled.
Preparation simple but it makes you appreciate the chicken in a preparation different from the usual, the sandwiches were in space.

[jcnaz]

My compliments! That looks absolutely wonderful. Thanks!

[Prof.]

Thanks for reading....

[1buckie]

Another very nice cookup here.....

I don't get to do whole chicken enough as the wife jumps in and does them much like this in the oven....they just fall apart easily for sandwiches.......

[Prof.]

Thank you so much, I have to try to do it in the oven too, just that you would give up the flavor of smoked ... a friend of mine would say that it would be good without a soul!

[Duke]

a friend of mine would say that it would be good without a soul!

Now there's a great tagline! Nice job on that chicken. I have one that I may just do the same thing with for sandwiches. Great job as usual. What kind of lump charcoal is that?

[Jeff]

Chicken and potatoes looked good Prof!  I always enjoy reading your cooks and seeing your mechanical ingenuity in other posts!  Thank you.

[pbe gummi bear]

Very nice, Prof! Can you please tell us more about your charcoal?

[Prof.]

Many thanks to all friends, I really enjoy cooking and to build accessories that then I exploit with my countless bbq. The charcoal I use is of excellent size and coal Argentine that I purchase at a nursery garden of my city in bags of 10 Kg (22lbs.) and I pay 9,90 €. I prefer the charcoal instead of briquettes because it costs half as much, is aromatic, when I light it does not smell and does black smoke in cooking and H & F has a higher calorific! Minimum cost maximum performance ..