Dub Shack BBQ Does a Chicken Pickin'

On a continuation of a chicken theme this year, every day is a GREAT day for barbecue. Let's check out how the chicken got picked clean off its bones for sandwiches, salads, pizzas, tacos, or whatever your hearts may desire.

INGREDIENTS 

One whole chicken, about 5-7 lbs.

Table salt

Black pepper

Garlic powder 

Poultry seasoning of your choice

Step One. After purchasing the bird and bringing it home, find a safe place to prepare it and do all of the necessary things we do with chicken. Salmonella is a very real thing, and that is the last thing we want to offer up;  while we're at it, put your gloves on and maintain a clean hand when handling poultry. 

Step Two. You don't have to do this, but I trimmed the extra skin as well as cut out the backbone, neck, and giblet for today's cook. Once this task is completed, add the seasonings to both sides of the chicken:  I chose to keep it simple with the aforementioned spices - of course, feel free to make it your own. I might try lemon pepper or my favorite Cajun-style rubs next time around - the reason I went generic this time is to showcase the versatility of pulled chicken.

Step Three. If you haven't already started your grill, get it set up for indirect heat with temperatures reaching 275-325 degrees. On my PK, it simply requires a hand waving test:  If I can leave my hand over hot coals for more than a few seconds, then it is too cool. You'd also want the chicken skin to crisp up throughout the cook for an added element to sandwiches (trust me), but bottom line is the breasts will be ready around 165 and thighs, 175. 

It'll be a little while, so grab a couple of beers or snag a batch of my Dat White sauce. I won't divulge the secrets used in making it, but if mayonnaise-based barbecue sauce isn't your thing, then you can choose one to your liking. Lately it's been Dang! Oh, Mango and The Ancestors, but hey, eat your way.

I'm retiring this sauce soon but if you ask me nicely enough and give me $10, I'll make you a batch.

More of the shameless plug - I'm the 🔌in this thing 

Step Four. In the miracle of time, the bird is smoked and coming off the grill. Give it about fifteen to twenty minutes to rest before commencing with the chicken pickin'! For sandwiches, I'll use the crispy skin along with the mixed - and obviously - pulled parts of the chicken, and if you're doing this for salads, tacos, pizzas, or anything else, do whatever you deem necessary for good eating!

As always, thank you for reading the Dub Shack BBQ method of pulled chicken. Get out there and smoke something as every day is a GREAT day for barbecue! Be safe, be blessed, and be good to each other!