Saturday Pulled Chicken

[HighOnSmoke]

We are starting the long weekend off with some pulled chicken.  Chicken was spatchcocked and the seasoned with
garlic pepper and Meat Church BBQ Deez Nuts Pecan Rub. Put into the refrigerator to rest for about 6 hours. 

I am using the Grid Iron today. Here it is after 1 hour of smoke (cherry pellets) at 200 and 1 hour at 250 degrees. 
Internal temperature is at 140 at this time.   I kicked up the temperature to 275 to finish it off.


All done and resting before pulling.


Pulled!


My plate with some corn casserole and blueberry cobbler.  Chicken was topped with Granny’s BBQ sauce.


Good start for the long weekend ahead.

[Smokin Don]

That is a good start Mike, looks good and nice sides!!! Don

[Pappymn]

Oh my, that looks killer

[Savannahsmoker]

Pulled chicken, who would have thought, well I like and plate me up please.

[hikerman]

This looks and sounds delicious Mike!  I'd love a plate just like yours!

[ACW3]

Mike,
That is a killer meal.  I have been seeing more and more pulled chicken on menus lately.  I may have to give it a try.

Tell me more about the corn casserole.

Art

[TMB]

Looks good Mike made chicken myself this weekend. 

 Wil post later

[sparky]

I need more cobbler on my plate plz. 

[muralboy]

Good looking meal indeed. Great color on the bird.

[tomcrete1]

I'll take some, Please!

[HighOnSmoke]

Mike,
That is a killer meal.  I have been seeing more and more pulled chicken on menus lately.  I may have to give it a try.

Tell me more about the corn casserole.

Art

Art,

Here is the link to the recipe. My wife found it on Pinterest and it comes from the site The Kitchen Whisperer.

http://www.thekitchenwhisperer.net/2015/01/10/baked-creamy-corn-casserole/

[N. Ontario Smoker]

Thanks....Bookmarked