Back or anyone else...pulled chicken Sammie's

[1WVU]

Wanting to try my hand at pulled chicken. I'm assuming a whole bird is what I'd smoke? And brine?
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[backcountry mounty]

Whole birds are fine but I like all white meat for a sandwich. Do you have access to fronts? That's what I like to brine and use. If you need a recipe for a brine I can post one....

 

[1WVU]

Brine recipe would be great. Thanks
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[backcountry mounty]

Honey Cider Brine for Chicken or Pork


1 gallon water1 cup brown sugar2/3 cup kosher salt3 tbsp honey3 bay leaves5 garlic cloves crushedassortment of fresh herbs (thyme, chervil, rosemary and chives)1 cup apple cider3 cups ice
1) Combine all ingredients and bring to a boil in a large stock pot. Let boil for 4 minutes. Remove from heat and add ice.
2) When liquid is cood, pour brine over chicken or pork, totally submerging the protein. Leave chicken in brine for 4 to 6 hours.
3) Thoroughly dry chicken, season and smoke.
4) You may use brine as a mopping sauce throughout the smoke.

 

[1WVU]

Finally getting around to this back. The bird is sitting in the brine and going on the smoker tomorrow morning. Will let you know how it turns out
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[1WVU]

Can't get pics to upload. FINALLY!
This post was edited on 2/23 3:17 PM by 1WVU

This post was edited on 3/7 7:53 PM by 1WVU

 

[El~Scronko]

Originally posted by 1WVU:
Can't get pics to upload. I'll keep trying

Try imgur.

 

[1WVU]

2nd Pic....

 

[backcountry mounty]

Looks great 1. Ever consider trussing those birds?

 

[1WVU]

My wife suggested it as I was prepping the bird. I told her to go wash the dishes.




Just kidding. My thought was since I was pulling the chicken it wouldn't make that much of a difference? Was I wrong? BTW the brine was excellent. Really have the bird a great flavor. Really didn't need a sauce. Definitely a keeper. Thanks for sharing
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[backcountry mounty]

Not a whole lot but it does help it cook more evenly. To make it simple you can fold the wing bones under and cut a slit in the fat at the end of the cavity. Simply cross the legs and slip the top leg through the slit.

Looks like a great smoke!

 

[1WVU]

I did tuck the wings so they didn't burn but I'll try the leg tuck next time as well. I'm going to smoke another soon. Thanks for all of your help.
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