The Wolfe Pit shows you how to make BBQ Pulled Chicken on the grill. Unseasoned Chicken leg quarters are smoked with charcoal and apple wood on the grill. Once the chicken golden brown, has enough smoke flavor and tender it’s pulled off the grill and shredded by hand. Then generously seasoned with Wolfe Rub BBQ Seasoning and your favorite BBQ sauce. Eat as is or pile high on a fresh hamburger bun, top with cole slaw and enjoy!
hey everybody and welcome to the wolf pit hey we’re going to make some pulled chicken sandwiches today we have 15 lbs of chicken leg quarters here and we have a mixture of Kingsford and some Royal Oak and some apple wood that we’re going to we’re going to try to cook these um around 300° range and we just want to cook them through we don’t we don’t care about the skin um obviously you can see they’re they’re stacked up here but we just want to get the the flavor of the smoke and the charcoal into the chicken meat itself and we’re going to close L on this and let these cook for about an hour about 300° all right our chicken’s been on there for about 20 minutes now now we’re going to go ahead and start moving around so we have some even cooking all right our chicken’s been barbecuing for about an hour and a half now we’re going to go ahead and pull it off and we’re going to let it rest for about 15 20 minutes and then we’re going to pull it all right there we go we got all our chicken in and it’s rested we’re going to go ahead and give this a pull break one of these open and see how it looks and you’ve seen me talk on my videos like when when you when you see red or pink around the bone as you could tell see how easily that pulled apart that chicken is done but you see how pink it is that that is mainly because of the smoke um so don’t necessarily go by the color of the chicken if you know how to tell a piece a piece of chicken is done don’t worry about the color of the chicken I mean if if you look really closely here you see that’s you know it’s it’s still it’s red but this chicken is done um you know a lot of times when you smoke it it’s going to keep it it’s going to keep a lot of the red color or actually in some cases add red color to it but I mean you can you can look at this bone and see all the red on it but you can also see how easily that the meat just pulls away from the bone that so you know just so don’t necessarily be afraid of red or pink meat when you’re smoking or barbecuing chicken is basically the point I’m trying to make all of our chicken leg quarters are pulled you can see how moist this is um you you know even though it’s dark me you don’t want to overcook it uh you just cook it until it’s just done um this is unlike pulled pork you do not have to cook it until pulls you want to cook this until it’s just done and then pull it um you know there’s nothing here to break down in order for it to pull like there is in pulled pork so anyway we’re going to go ahead and season this up with some wolf rub original and we’re going to probably put about 1/4 cup into all this chicken of wolf original and mix it up all right we’re going to give this mix all right all of our chicken is seasoned up and pulled all right here we go with our pull chicken sandwich and as you can see I chose to Leave the Pieces in bigger pieces versus letting it cook down to the point of it being shredded this gives it a lot more texture and that way you don’t have a lot of mushy chicken meat as well so I’m going to go ahead and top this with some Co saw all right there we go with our pulled chicken barbecue sandwich top this off and we’re going to go ahead and dig into this and give it a bite and see how it turned out it’s so tender so flavorful just the right amount of smoke the wolf original really adds a a a tremendous flavor to it and the coolness from the SLO this is really a very simple straightforward basic barbecue recipe that I hope everyone gives a try thank you guys very much for watching and we’ll see you next time
39 Comments
BROOOO!!!! that looks amazing! I put this on my already LONG…lol cooking recipe save list. Great job me brudda! Keep it going you are by far my favorite cooking channel! No insult meant to my many other friends who make cooking vids intended, im simply saying this man makes it seem so effortless and almost damn near holds your hand walking you thru the process, and really what more could one ask for!?
LOOKS GREAT.. EVERYTIME I TRY TO DO THE OUTDOOR GRILL MY FOOD GETS OVER COOKED.
Damnit!!!!! You are always making me want to cook….lol.
WoW… That Looks really really GOOD.!!!
Pulled chicken huh? Learn something every time I watch your vids Larry. Nice job explaining to folks about smoked meat being red. I know that freaks a lot of folks out when they see red. Looked like you had enough meat to send me some? I'll take leftovers from any of your meals and have a feast!
Looks amazing as always! Weber kettle is a chicken leg grilling machine.. load it up indirect cook and in roughly 45 mins with out ever opening the lid its done like clock work and you have perfectly done and moist chicken legs.
Looks delicious as always!
Yummo Dood!
Looks great Mr Larry, thank you for sharing
thumbs Up !Liked and shared on FB
Where can I get some Wolfe rub please.I'm in UK
very delicious….as usual! I'm going to be spoiled if you keep cooking like this!
You gotta love some pulled chicken!!!
D*MN!!! that looks amazing… Honestly made me hungry
🙂
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Killer chicken bud! I gotta get me some of those rubs someday!!
Winner Winner pulled BBQ chicken dinner. Another great cooking video with everything I need to know and nothing I don't.
Don't we all brother.
Beautiful!
I am sure the same would be true with any bird. Sounds delicious.
Looks beautiful, Larry! When chicken falls apart in your hand, IT'S DONE, PEOPLE. LOL I guess when you're not used to it, it's easy to misinterpret the pink of smoke, but if you have any doubts, stick a meat thermometer in it.
I've been keeping Original and Citrus in shaker bottles in the spice rack for a while now,
because I'm constantly using them for general seasoning when I'm not using them as rubs.
LOL! Now that's true love.
It is a shame to not even have any left for yourself, and who knows, if you were nice to your printer in the past, they do still have the masters, and they might just run you off a few for grins.
good point about the color larry and what smoke can do—-what did u do wit all that luvly skin, i would be all on that smoky goodness
where do I get the rub. and can I get it with the salt substitute instead of salt lol.
Thanks man. I am really lazy when it comes to reading the description lol
Oh my! Remind me not to watch your videos at night during late night snacking time. I would absolutely LOVE to try this. My husband and I have so much to learn about smoking and grilling etc.
Yummo Dood !
Yummy chicken as always Larry!
very nice.
Thank you for watching!
That chicken looks really good! It looks like the chicken you get the at the Fire Station BBQ sales in the fall! Added to my recipe box. Thanks again, Larry!
Looks outstanding. Nice job!
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Thanks for the weber link, got it.been cookin whole chickens on the weber kettle grill for over 30 years and you are so right pink near the bone is all good.when you can pull the drumstick or wing from the chicken its done..when your cutting it the juices should run clear,as you no. an instant read thermometer works as well,but I believe we no by color and time cooked..Thanks Larry,Ill take two with a very small side.
If you want you can learn from woodprix scripts how to make it yourself.
Looks so good. Do you ever use potato bread for your pulled meat sandwiches?
check woopep diet mate
Gotta put some seasoning on that chicken before it hit the grill mane