Pulled chicken in a Weber kettle

Pulled chicken in a Weber kettle, so tasty and takes nowhere near as long as other meats to be at the eating stage, and that is why we do this, to eat the food.

Let’s get a few of the most asked questions out of the way, like, is pulled chicken the same as shredded chicken? Yes it is exactly the same, just two different ways of explaining the same method.

At what temp does chicken pull apart? Normal cooking temperature of 74c (165f) internally is when chicken is ready to be shredded or pulled apart.

How long should chicken rest before shredding? I recommend resting for 15 minutes covered with foil, this allows the chicken to steam and tenderize and also allows it to remain juicy as we are retaining all of the moisture from the steam

So, If you want to know how to perfect pulled chicken, or what temperature it should be cooked at, watch this video because this will take all of the guesswork out of it for you. As with all of my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.

As always, cheers for watching

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Main Ingredients:
4 Chicken breast
2 tablespoons of extra virgin olive oil
2 teaspoons Kosher Salt (or salt flakes)
1 and a half teaspoons Black pepper (coarsely ground)
1 and a half teaspoons of Garlic granules
1 cup of chicken stock (warmed)

Items Used:
57cm (22”) Weber kettle
Chimney Starter
1 x charcoal basket

Feeds: 8 to 12

Preparation Time: 5 minutes

Cook Time: 2 hour

Cuisine: Australian

Hydration: 4 x beers

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This chicken is so tender and so juicy and moist smart poor chicken so good it should be illegal I’m sure you and in this video I’m going to show you how to make pulled chicken or shredded chicken if you don’t like yours Paul so just sit back grab a drink

Or two and let’s get into it I’m guessing you worked out we need some chicken and luckily enough I was laundering around gippsland premium meats and they threw some chicken breast at me no bone no skin just naked breasts you know that’s smart you can use any

Kind of chicken you like you can even use a whole chuck if that’s the way you like to roll prepping the chicken is pretty simple when making pulled chicken I want to use it for many dishes so keep the seasoning simple we just want to oil

The chicken and then we’re going to coat it with some SPG Sergeant seasoning on board for Action preparing the salt enemy advancing reloading with pepper they just won’t stop finishing off with golly that’s it now if you want to add more flavor to yours and ruin it by all means

Don’t listen to me today I’m going to be using a 57 centimeter Weber kettle and I’m going to be pairing it up with one charcoal basket because I want to be cooking at temps of 150 degrees Celsius today subliminal message subscribe so how I’ll do that is I’ll fill the

Charcoal basket with unlit briquettes and I’ll dump that into a Chimney Starter and then lighting them up once they’re fully ashed over I’ll grab the charcoal basket turbine the one side of the charcoal gray and dump the fuel into it put the grill in place pop the lid on

Opening all the vents we’re going to let that warm up for 10 minutes and high-five yourself because I made a heat sauce and I now feel like a God relax I don’t actually think I’m a God to be a God people would actually have to follow what I do

The barbecue is ready so we can get the chicken on the heat through our studies we’ve found cooking your food on a grill as opposed to throwing it on the floor Cooks it a lot better it’s called science we’ll start by grilling it over direct heat to get some color on it a

Couple of minutes each side will do then we’re just going to move them to the cooler side of the grill into a pan and we’re just going to add a cup of warm chicken stock and this is just going to help keep the chicken moist and we’re just going to let that soak

Away until it reaches an internal temp of 74 degrees Celsius in the meantime I’m going to throw on a chunk of smoking wood I’m going to be using sugar gum pop the lid back on making sure the lid bent is over our chicken by placing the lid vent over our food we’re ensuring

The heat in the smoke is drawn over our chicken today I’m cooking with a temp of 150 degrees Celsius and all up these chicken breasts are going to take around two hours to reach an internal temp of 74 degrees Celsius or for those of you who love to use my beer timer you’re

Looking at a 4B cook now cooking time will depend on the size of your chicken cut just cook to internal temp of 34 degrees Celsius and you’ll live to eat another day the chicken is reading 74 degrees Celsius internally so we can just get it off the

Heat now we’re just going to cover the pan with foil this is going to allow the chicken to steam away and make it easier for shredding so we’re just going to let the chicken Steam Away for 15 minutes before shredding it or pulling it if that’s the way you want to go shredding

Time is here so we just need to remove the foil and dig straight in and we’re just going to start shredding the chicken and it’s purely up to you on how final course you shred your chicken now if you’re using all of this up for pulled chicken burgers Now’s the Time to

Add your barbecue sauce