ApplewoodSmokePulledChicken

[Jim Lampe]

i bought 3 boneless skin-ON chicken breasts weighing approximately 2¼lbs each...



...and about 10 pounds of sticks and thighs...




made a brine i've used for turkeys... i like it a lot (the recipe is at the bottom of this post).


the bird parts were brined overnight.
then, parts removed, patted dry and arranged on cooking grates for the 22" WSM smoker.

Brine Ingredients:
· 2.5 gallons of water
· 2 cups of salt
· 2 cups of light brown sugar
· 1 tablespoon black pepper corns
· 1 tablespoon dried thyme leaves
· 1 tablespoon ground sage
· 1 tablespoon dried parsley

Heat 1/2 gallon (8 cups) of water to a very low simmer and add in all the ingredients.
Stir until salt and sugar has dissolved.
Turn fire off and let cool to room temperature.
Once it cools down, pour the remaining 2 gallons of cool water into your brining bucket.
Then add the seasoned 1/2 gallon of water into the fresh 2 gallons of water and stir well.

 

[Jim Lampe]

smoked over Weber briquettes and some very nice apple wood


sticks and thighs were done in about 5½hours at an average temp range of 215ºF to 240ºF.
the temp never went over 240.



getting impatient with the time, i brought the temp up over 250ºF to finish the breasts...


they took another 45 minutes.

this is the dark meat (sticks & thighs pulled)....


...and one breast with the dark pulled.


only one breast in, i vacuumed sealed the other two.


the coolness of this cook is i used no other seasoning on the bird before smoking, only the brine.
the smokiness of the chicken is profound and the flavour is extremely intense!
This is absolutely the best smoked chicken i've made AND ever tasted!

Thank you all for swinging by!

 

[Rich G]

.....and what are we making with this haul of smoked, pulled chicken, Jim? Enchiladas? Burritos? Tacos? Pot pies?

Looks great, and thanks for the brine!

R

 

[CaseT]

Looks tasty! Nice smoke!

 

[Jim Lampe]

.....and what are we making with this haul of smoked, pulled chicken, Jim? Enchiladas? Burritos? Tacos? Pot pies?

Looks great, and thanks for the brine!

R

thank you

tonight, just simple rolls with vinegar slaw

 

[Steve Madden]

Man that looks terrific! I feel like I can almost taste it looking at those pictures. Thanks for sharing the brine recipe. Definitely bookmarking.

 

[Joe Anshien]

i bought 3 boneless skin-ON chicken breasts weighing approximately 2¼lbs each...

View attachment 23410

...and about 10 pounds of sticks and thighs...

View attachment 23411
View attachment 23412

made a brine i've used for turkeys... i like it a lot (the recipe is at the bottom of this post).

View attachment 23413
the bird parts were brined overnight.
then, parts removed, patted dry and arranged on cooking grates for the 22" WSM smoker.

View attachment 23414
View attachment 23415

View attachment 23416

Brine Ingredients:
· 2.5 gallons of water
· 2 cups of salt
· 2 cups of light brown sugar
· 1 tablespoon black pepper corns
· 1 tablespoon dried thyme leaves
· 1 tablespoon ground sage
· 1 tablespoon dried parsley

Heat 1/2 gallon (8 cups) of water to a very low simmer and add in all the ingredients.
Stir until salt and sugar has dissolved.
Turn fire off and let cool to room temperature.
Once it cools down, pour the remaining 2 gallons of cool water into your brining bucket.
Then add the seasoned 1/2 gallon of water into the fresh 2 gallons of water and stir well.

Looks fantastic and I love the wheels on your WSM!

 

[Bob Correll]

Some of the best looking smoked chicken I've ever seen!
I've never tried pulling breast meat, as far as I can remember.

 

[JimK]

That's some great looking chicken, Jim. Thanks for sharing the brine recipe. Sounds good!

 

[Jim Lampe]

Thanks guys, I love your comments and appreciate them all!

 

[BryanO]

That looks great! Thanks for sharing the method and the brine recipe. It looks awesome.
Not to be greedy but the wife is a slaw freak/aficionado/snob. Yours looks right up her alley. You could really help a brother out with at least a starting point.

 

[Jim Lampe]

That looks great! Thanks for sharing the method and the brine recipe. It looks awesome.
Not to be greedy but the wife is a slaw freak/aficionado/snob. Yours looks right up her alley. You could really help a brother out with at least a starting point.

Let you know tomorrow
Liz made it, and she’s snoring now

 

[Tony R]

That’s what I’m talking about you know I would be making tacos

 

[Jim Lampe]

That looks great! Thanks for sharing the method and the brine recipe. It looks awesome.
Not to be greedy but the wife is a slaw freak/aficionado/snob. Yours looks right up her alley. You could really help a brother out with at least a starting point.

Tangy Coleslaw With Vinegar Dressing

This is a great tasty coleslaw recipe, perfect for topping a pulled pork sandwich or fish tacos, made with a hot vinegar dressing.

www.thespruceeats.com

 

[Bob Correll]

Tangy Coleslaw With Vinegar Dressing

This is a great tasty coleslaw recipe, perfect for topping a pulled pork sandwich or fish tacos, made with a hot vinegar dressing.

www.thespruceeats.com

Looks pretty much like the slaw that is popular in my neck of the country.

Sweet Sour German Coleslaw

Note: This is pretty much a standard type of coleslaw served in homes, and at fish fries, in and around St Louis, MO. There is a lot of German influence reflected in the food here. Adjust at will: m/l sugar or vinegar m/l oil or omit oil change types of onions add black pepper add fresh green...

tvwbb.com

 

[Jim Lampe]

Looks pretty much like the slaw that is popular in my neck of the country.

Sweet Sour German Coleslaw

Note: This is pretty much a standard type of coleslaw served in homes, and at fish fries, in and around St Louis, MO. There is a lot of German influence reflected in the food here. Adjust at will: m/l sugar or vinegar m/l oil or omit oil change types of onions add black pepper add fresh green...

tvwbb.com

It’s good stuff Bob, I like much more than mayo styled slaws
A local grocery chain makes really good vinegar slaw but we’re tired of paying for it so, homemade is always better and fresher

 

[Brenda T]

That is mouthwatering! I would LOVE a smoked chicken sandwich. And I agree that well-smoked chicken does not
need any rub or seasoning.

 

[Rich Dahl]

I'm impressed Jim, that chicken looks fantastic and thanks for the brine recipe. Barb and I are going to be doing some bone in breasts that Safeway had for $.99 a pound to vacuum seal and use for future meals today. Not as fancy as yours but good just the same.

 

[Cliff Bartlett]

Wow Jim, that last shot is amazing. Looks so delicious!

 

[J Grotz]

Amazing, Jim! I really appreciate the details on the process. It never would have occurred to me to not season after the brine. I will be trying this for sure!

Did you rinse the chicken after brining, or just pull it out of the bucket, pat it dry, and throw it on the smoker?