Question about pulled chicken

[Appwsmsmkr1]

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]

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]

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]

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.

[Appwsmsmkr1]

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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