I love barbecue! Â That meaty/smokey flavor that can only be accomplished after hours of smoking meat over hot coals. Â I do it all of the time, but sometimes you want great barbecue in less than 8 hours. Â That is why I love chicken. Â It cooks fast (in terms of barbecue at least), takes on smoke easily and is super tasty. Â The only real problem with barbecuing chicken, there are a ton of tiny little bones. Â That is why I use boneless skinless chicken thighs to make my pulled chicken. Â Just cook, smash and eat!
Easy Pulled Chicken
Trim as much of the fat as you can off of the chicken.
Place the chicken in a disposable half hotel pan with the inside up. Â This is the side that used to contain the bone.
Dust the chicken with your favorite rub. Â I used Kosmos Dirty Bird for this post, but I usually use my basic bbq rub.
Flip the chicken over and form them into pieces that resemble the bone-in chicken. Â See the pic above.
Then coat the chicken with more of the rub.
Place the chicken into a smoker at 225 and cook it for 1 hour.
Remove the chicken, lightly coat it with more rub. Â Then add 1/2 a can of chicken broth (approx 7 oz) to the pan.
Cover and place back into the smoker and cook at 250 degrees for another hour or until the chicken reaches 190 degrees.
Remove and then shred the chicken. Â This can be done quite easily by just squishing the chicken thighs in your hand.
Once the chicken is shredded, add a little of the chicken juice from the pan back into the chicken.
Serve and enjoy!
- 2 pounds boneless skinless chicken thighs
- 1/2 cup barbecue rub
- 7 oz chicken broth
- 1 disposable 9x11; half hotel pan
- 1 sheet aluminum foil
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Trim as much of the fat as you can off of the chicken.
-
Place the chicken in a disposable half hotel pan with the inside up. This is the side that used to contain the bone.
-
Dust the chicken with your favorite rub. I used Kosmos Dirty Bird for this post, but I usually use my basic bbq rub.
-
Flip the chicken over and form them into pieces that resemble the bone-in chicken. See the pic below.
-
Then coat the chicken with more of the rub.
-
Place the chicken into a smoker at 225 and cook it for 1 hour.
-
Remove the chicken, lightly coat it with more rub. Then add 1/2 a can of chicken broth (approx 7 oz) to the pan.
-
Cover and place back into the smoker and cook at 250 degrees for another hour or until the chicken reaches 190 degrees.
-
Remove and then shred the chicken. This can be done quite easily by just squishing the chicken thighs in your hand.
-
Once the chicken is shredded, add a little of the chicken juice from the pan back into the chicken.
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Serve and enjoy!
We usually eat it as is, or serve it as a sandwich with a little barbecue sauce.
We like making large batches of this just to divide into vacuum bags for freezing. Then when we need 2-3 cups of cooked chicken during the work week, all we have to do is put a pack in boiling water for 5 minutes and we're ready to go. Tacos, soups, pot pies, casseroles, enchiladas, you name it.