Alright so I have been working on ways to use chicken legs and thighs mostly because they are really really cheap, and it is a nice change of pace from chicken breast. Anyway I have found the easiest way to make pulled chicken.
So I took the chickens and put about a 1/2 a tablespoon under the leg skin and another under the thigh skin, I also sprinkled lightly on the back of the chicken pieces.
Throw them on the smoker about 300 degrees for 3ish hours, I placed them like this on purpose because I think the edges of the grill tend to be warmer because the water pan doesn’t protect it as much. So putting the thighs on the outside I would think they would cook more evenly.
This is what they look like after around three hours. Don’t go by time though you have to get a digital thermometer. You can go by the flexing of the leg, if it is done it should just tear off very easily. But really you want to find the biggest thigh put a probe thermometer in it and cook the thigh until it reads 180. Remember there is plenty of fat and connective tissue in these so you want to cook them more like a brisket and less like a steak which is why I like the quarters for this.
Unfortunately the skin is useless and really just needs to be discarded. I pull the chicken off the bone and serve it like it is pulled pork. The other down side is this recipe really isn’t much of a looker.
I can’t believe I didn’t take a shot of it on a sandwich but I seem to have left that out or deleted or something. I treat this exactly like pulled pork, a little coleslaw a very small amount of BBQ sauce and a cheap white bread hamburger bun. It is terrific. It is also a great way to try smoking meats, because the meat is cheap it is only 3ish hours long so you don’t have to keep a fire going for 12 hours of a pork shoulder or brisket.