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Question about pulled chicken
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Topic: Question about pulled chicken (Read 683 times)
Appwsmsmkr1
Smokey Joe
Posts: 44
Question about pulled chicken
«
on:
May 04, 2018, 04:06:45 AM »
Hi everyone,
Right now I have to follow a low salt, low oxalate, low this, low that diet-joy [emoji58] so my question is:
Can I get away with not brining a whole chicken or chicken thighs for pulled chicken and have it taste somewhat edible?
Any tips or tricks are definitely appreciated!!
Thank you
Appwsmsmkr1
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bbqking01
WKC Ranger
Posts: 1620
Re: Question about pulled chicken
«
Reply #1 on:
May 04, 2018, 06:10:17 AM »
Have you tried spatchcocked chicken? You can do a whole chicken quicker. When I've done one that way it turnes out just fine.
You could also brine it in Orange juice, pineapple juice. Try unsalted butter up under the skin...stick an apple, orange, and or an onion inside cavity...
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HoosierKettle
WKC Ambassador
Posts: 7366
Re: Question about pulled chicken
«
Reply #2 on:
May 04, 2018, 06:33:31 AM »
My favorite is spatchcock direct over coals but at a height. I use the top rack of a wsm. I flip halfway through and I never brine.
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jacobp
Smokey Joe
Posts: 21
Re: Question about pulled chicken
«
Reply #3 on:
May 04, 2018, 07:23:29 AM »
agree with the above but if you're looking for low and slow, the bbq joint i used to work at just put a rub on 1/2 chickens, let them sit over night, cooked at 250 for about 4 4/12 hours. excellent pulled chicken.
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Appwsmsmkr1
Smokey Joe
Posts: 44
Re: Question about pulled chicken
«
Reply #4 on:
May 05, 2018, 06:31:34 AM »
Thank you!! I will definitely try a low salt rub on either spatchcock chicken or parts and then make low and slow.
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Question about pulled chicken