The SECRET To Juicy Pulled BBQ Chicken | Big Green Egg
The KEY to juicy pulled chicken blends competition bbq tricks & backyard bbq chicken techniques together on the big green egg resulting in some of the juiciest, smoked, pulled chicken thighs you’ve ever tasted!
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Chapters
00:00 – Competition(ish) chicken thighs
02:20 – Tex Mex Rub Recipe
04:42 – Step 1
05:47 – Big Green Egg Setup
10:10 – Step 2
13:26 – Step 3
15:17 – Step 4 (Glaze Sauce)
19:30 – Results & Taste Test
#chickenrecipe #biggreenegg #bbqchicken
@BigGreenEggHQ
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James thanks for this cook. I would like to know or understand how you prepared so much food for your neice's wedding. How you cooked over time. vacuum froze the meat and how you got it all heated up for the day.> I will have to do this someday.
Looking for the recipe! Made it from start/stopping the video and it's a keeper. Want to add to my recipe file but can't find the written version. Your web page doesn't have a search bar.
Bought and assembled a new Kamado Joe Classic III this last week. Your excellent series of grilling tips and tricks AND recipes have been invaluable. I used several of your referral codes for the many accessories I bought today. But your quick link for the ChefsTemp X10 Instant Thermometer was no longer working. I know that I will continue to watch and re-watch your bbq videos as I learn to cook with this red egg. Thank you, thank you, thank you!
Looks Awesome James… I have a event this weekend, perhaps I'll give it a go…
I tried this recipe the night the video came out. I used a rub I had already made and changed the process just a bit. I put the broth into the pan and then the additional rub for a more even dispersion. One pan and 30 minutes on the dot. It's a great recipe to make ahead and I plan to use it a the race track for friends, reheated sous vide. Thanks.
Hi, thank you for the great video! Unfortunately your link for the chef temp x10 doesn’t work, would be happy to buy via your affiliate link if you send a new one. Thank you!
Have you moved away from the Smokeware chimney caps? Are the stock BGE chimney caps that much better than Kamado Joe stock ones?
Thanks again for great video. Why only 160 degrees? I usually take my thighs higher to 180-185 for more crispy fat rendering
As I was looking for a recipe to copy and then adjust to your cook, I found most, marinate the chicken in a citrus blend. Seems like we often dry or wet brine. Why is that not necessary for this cook?
Great video as usual, how come you can grab the hot grills with your black rubber glove, don't they melt ?
Man…I must have missed something. Those Kamado Joes are green!!!
Looks like something we will want to try soon. Brooklyn has a great uncle!
I always thought you wanted to take thighs or "dark meat" to 175-180ish? Looks great!
14:12 – “Pro Tip”…more like “Life Tip”! Hadn’t even thought about (mostly because I’m a Masterbuilt Gravity type guy), nonetheless, that’s a great tip! Thank you!
Brooklyn is going to have a phenomenal caterer for her wedding. Looks great James!
No need to buttermilk brine then? I like it. Will have to try these.
If you have access to jalapenos near you, then jalapeno powder is fairly trivia. Halve a bunch and clean out the seeds, then put them on the rack over indirect heat (and for a bonus, add smoke). Once they have started to dry, finish them in a dehydrator (over night works for me), then drop them in a blade-type coffee grinder. Voila! Jalapeno powder. If you don't have access to them, then you can do the same with green bell peppers and add a bit more cayenne to add the heat. We use red and yellow bells with plenty of smoke to do our own smoked paprika (I usually sneak a Fresno pepper or two in, as well, to give it a little kick). It blows away the store-bought stuff for about 6 weeks. Then it's time to do it again.
EXCELLENT ! One of your best cooks for me to follow. I do brisket & pulled pork for our large (30+) camping group and wanted to add a chicken dish. I think I found it. I usually just do straight skin on, bone in thighs. This trip I'l try this style. THANK YOU so much.
I love what you're doing. Thanks for making these videos!
I love a good boneless skinless chicken thigh. Nice job
your link to the thermometer seems to be inoperable FYI
Looks like a lot of work, but im gonna try, on a smaller scale.
One tray would be lots for me.
Nice video.
The mix of seasonings spoke to me!! 😂 it was smiling at me
Looks amazing! Chicken thighs is one of my favorite things on a Kamado, looking forward to trying this recipe!
I'm hungry. Great idea for sandwiches.
Hey SmokingDadBBQ, what if i design the same thumbnails for you at the 30% lower rates of your current designer?