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Pulled Chicken

Chicken was on sale at the ShopRite this week, and leg quarters were 19cent a pound! This is about a dollar’s worth (just over 5 pounds).

I start with a brine 1/2 cup granulated sugar, 1/2 cup sea salt and 1/4 cup of spice rub. As long as I’m pulling some moisture into the chicken, I figured I might as well try to pull in some flavor too.

Four cups of boiling hot water so everything dissolves better.

Then I cooled the brine down with two trays of ice cubes.

I covered the chicken with the brine and put it in the refrigerator for about four hours.

After the brine, I rinse the chickens and apply the rub. I’ll be discarding the skin, so I make sure to pull it back and get some rub underneath. Then the chicken gets covered up and put back into the refrigerator overnight.

Today, the quarters went onto the Kettle set up for indirect cooking and running steady at 325 degrees.

I soaked a couple of ears of corn in water, then put them on the Kettle after the chicken was going for about an hour.

About two hours in the IT was about 180 in the thigh so it was time to pull.

The bone came out clean as a whistle, a good sign.

I hit it with a little Ubon’s Barbeque of Yazoo Dipping Sauce. I got this sauce as part of a ‘Sauce of the Month Club’ that my daughter signed me up for. It’s really good stuff! Well, here’s how it turned out, I hope you enjoy it, we sure did!

One Response to “Pulled Chicken”

  • You can never have too much pulled chicken. It can go in just about anything and it freezes/reheats well.

    You made great points about steeping your brine solution first makes a difference. Sure it’s easier to just mix it all together cold and throw your meat in. But your method extracts more from the seasonings.