Hey all, on my 3rd smoke with my new 18.5" I attempted the beginner's recipe listed here for pulled chicken. I cooked the chicken leg quarters to about 180f and let them rest for 15-20 minutes before pulling the meat.
The taste was good but the resulting meat seemed very greasy, so when I mixed in my bbq sauce the chicken seemed soupy/slimy. I trimmed off extra skin and fat before the smoke so I'm wondering what I did wrong here. Should I have left the chicken on a bit longer to dry it out a little more?
The taste was good but I definitely didn't like the texture.
The taste was good but the resulting meat seemed very greasy, so when I mixed in my bbq sauce the chicken seemed soupy/slimy. I trimmed off extra skin and fat before the smoke so I'm wondering what I did wrong here. Should I have left the chicken on a bit longer to dry it out a little more?
The taste was good but I definitely didn't like the texture.