Mix of skinless breast and thighs. Used Montreal chicken as the rub with a bit of oil. Fogo for the lump, with 2 apple chunks and 1 pecan from Smokey woods. Indirect at 230 for the first two hours until I got impatient and brought it up to 300 for the last hour. Pulled at 160 for breast and 180 for thighs. Shredded after resting another 30 mins and served with sweet baby rays on a bun. I'm going to freeze the rest without sauce to try in other dishes like tacos.
This came out great. The smokiness is a bit intense so I would go with a higher temp next time to save time and be less smokey, but I'm happy with how they turned out.
by jeffthebrewer
2 Comments
Looks incredible. Chicken thighs are one of my go to’s and in over a decade I don’t think I’ve ever done them lo n slo and pulled. Thanks for the inspiration
Oh this fucks dude.