Pulled Chicken

[Reinhard]

Here is the way I like to make pulled chicken.  I like to do the the birds in the smoker.  That low and slow and the love from the smoke makes a difference.  I season the birds and then put slices of bacon on top of them.  This keeps the birds nice and moist plus a little extra flavor.  Then I tie the legs and wings.  No special reason but I am a retired butcher and it's a habit I have.  Then season a bit on top of the bacon also.

Put the chickens in the smoker at 275 deg.  I add some cherry chips for some smoke.  When the bird gets done and the bacon is crisp I pull it out and let the birds rest under some foil until the get  cool enough to pull.  I make up my own sauce always.  One I call Butcher sauce and the other one that I call Reinhards Caught A Buzz sauce.  You can see the recipe on my site  www.sausageheavenoutdoors.com.  Plus it shows the step by step on these chickens.

I take the bacon off the chicken and cut up up small.  I add the bacon then to the pulled chicken and some of my sauce.  Just enough sauce to get everything covered and moist.  Don't like to drown meat in sauce.  Just enough so I can get the taste of the meat as well.  I do serve sauce on the side for those who want to add more after putting it on the bun.  I make my own Asian cole slaw for a topping to the bun to cover the pulled chicken.  Here are some pics.  good luck.

[attachment deleted by admin]

[The General]

Wow that looks awesome.  Retired butcher???  More like retired chef

[glenn57]

Wow that looks awesome.  Retired butcher???  More like retired chef

you ain't seen nuttin yet!