Pulled Chkn

[Tim L.]

I've tried the recipe Chris has on the Cooking Topics section about 3 times now. People seem to really enjoy it. For the rub I've been using the one he mentions from Smoke & Spice (Wild Willy's). Pretty heavy on the paprika, but all around good.

Few questions:

1- does anyone do this regularly and if so, any suggestions/tips/tricks you've learned to take it to that next level?

2- as Chris suggests, I use the leg quarters/whole chicken legs. Do others do the same? It's not a ton of work, but it does take time and is a bit messy to remove that backbone.

3- what could I do to getted more of a shredded texture (like if you slow cooked in a crock pot)? Right now the pieces are more like you took a piece of bbq chicken and pulled off the meat (ok, that sounds obvious, but hopefully you know what I mean) I'd prefer it to be more shredded/"stringy", like you get at a restaurant.



Uploaded with ImageShack.us

Thanks!

 

[TravisH]

Actually, I just use boneless thighs with a few boneless breasts and grill them more than smoke them.

Then I either use a clever to chunk them then hand shred. (In your image, I'd take the pan on the right and hand shred.) Or I'd use a large chef's knife and 'julienne' them.