150 leg quarters

mr big · Nov 14, 2014

I'm cooking 150 leg quarters for pulled chicken sandwiches tomorrow. I plan on a light rub of S&P, Garlic Powder, Lemon Pepper, and Paprika. Then 1 hour at 300 flipping and basting with Butter, Honey, Hot sauce (just for taste) and a little of the rub and going until done. My question is do I pull the skin off first or after their done? Is there a better internal temp. to go to for pulling chicken.

poorolddan · Nov 14, 2014

I'd pull the skin back from the thigh part when I was rubbing to get the seasoning on the meat then pull it back over to cook to 165-170. I'd then pull the skin as I pulled the meat off the bone. I'd also save the skin & bones to make stock for later. I'm sure opinions will vary...

toymaster · Nov 14, 2014

You can throw some of that chicken skin on the grill and crisp it up to crumble over the pulled chicken sammies. I agree with Dan - save the bones for stock.

Smoking k's · Nov 16, 2014

Go to Sam's and buy the boneless and skinless thighs. It's whole lot easier then messing with the bones and skin.

SkinEz · Nov 16, 2014

When i cook chicken to make pulled chicken, i use the skin to add flavor after pulled. I remove the skin, pull the chicken, add the skin, and mix it all up. After that remove the skin again, and all that great flavor is now in the pulled chicken.

luke duke · Nov 21, 2014

Smoking k's said:
Go to Sam's and buy the boneless and skinless thighs. It's whole lot easier then messing with the bones and skin.

This x1000

bosshawgs · Nov 21, 2014

boneless skinless thighs is the only way to go

ButtBurner · Nov 21, 2014

agree on the boneless skinless.

after they are pulled, I put them in a foil pan, with some chicken stock and rub.

Put the pan back in the cooker for a little bit to mix all the flavors.

always a big hit

your sauce mix sounds great too!!

150 leg quarters

mr big

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poorolddan

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toymaster

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Smoking k's

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SkinEz

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luke duke

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bosshawgs

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ButtBurner

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