Master the art of quick and delicious pulled chicken

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  • Опубликовано: 5 янв 2025

Комментарии • 27

  • @MichaelRei99
    @MichaelRei99 Год назад +7

    Myron Mixon King of BBQ!!! Thanks for the quick lesson on chicken! Looking forward to trying this! Brisket is on the menu tonight!!

  • @easybackyardbbq
    @easybackyardbbq Год назад +4

    Hey Myron. Good to see you back on RUclips. The king of Q

  • @anthonygiordano6341
    @anthonygiordano6341 Год назад

    So good to see you back here Myron. You are the king of barbecue!

  • @Ryan-xq3kl
    @Ryan-xq3kl Год назад

    I started learning too BBQ this year, youre an absolute legend. Keep killing it!

  • @cmreagin
    @cmreagin Год назад

    Glad you are back to making videos

  • @darin2
    @darin2 Год назад +16

    Well it's a good video but you really should have filmed the entire thing, showing the finished product and how you prepared it.

  • @terryhelms1578
    @terryhelms1578 Год назад

    Makes me happy you came back! If i would have known you just need to be ask to post video i would have done that long time ago, keep doing , it's for my better bbq education. thanks for all your video's

  • @tpcdelisle
    @tpcdelisle Год назад +3

    First here and great to see you. You were my wife's first bbq team to ever judge at the Hatchie Hollow Hog Fest. What an experience for us. You are the real deal and a class act.👍👍👍

  • @vvansuch6406
    @vvansuch6406 Год назад +1

    Can you please post the second half of this video? The finished product and the cooking temperature? Thanks.

  • @MichaelReine-ph8zc
    @MichaelReine-ph8zc Месяц назад

    Thanks Again

  • @frisciat
    @frisciat 6 месяцев назад

    Hey Mr. Mixon, how do you avoid burning the sugars at 3.25 in your rub? is it because its sitting in the broth in the pan?

  • @rangerdoc1029
    @rangerdoc1029 9 месяцев назад +2

    How long did they take to get to 190

  • @Bagman2310
    @Bagman2310 8 месяцев назад +3

    Good lord buddy doesnt give a rip about contaminating all his stuff with raw chicken hands

    • @cookwithabrokeboy
      @cookwithabrokeboy 2 месяца назад

      I was gonna say shut up but then I saw him grip that chicken broth with the raw chicken hands and wow that was insane 😂

  • @SanJoseDale
    @SanJoseDale Год назад +1

    What temp did you cook at?

    • @bradwies4036
      @bradwies4036 11 месяцев назад

      He said 325* Fahrenheit

    • @Chef_K23
      @Chef_K23 9 месяцев назад

      I smoke mine at 225 @olstinskedale11

  • @bretmilan9977
    @bretmilan9977 5 месяцев назад

    I followed the recipe here, but with the 4 hour brine, my family thought the chicken was too salty. In the future, should I reduce the amount of salt in the brine, or brine the chicken for a shorter period?

    • @JoshKnicely
      @JoshKnicely 4 месяца назад

      Could it have been the salt content in your rub? I didn’t think the brine would impart THAT much salt, but I could be wrong.

  • @tpack670
    @tpack670 Год назад +1

    Still waiting with baited breath.🤣

  • @StonedRambo01
    @StonedRambo01 4 месяца назад +1

    Video gave me blue ballz

    • @JoshKnicely
      @JoshKnicely 4 месяца назад +1

      Best way to describe this.

  • @keenankong8537
    @keenankong8537 Год назад

    Temp, time, finished product? Come on Mr Myron

    • @Andrew-ik6fs
      @Andrew-ik6fs 9 месяцев назад

      He set it to 325°F and took them to 190°F. Not sure how long it took though, I’d guess around 1.5 hours since thighs are pretty thin.

  • @jordansmithson9602
    @jordansmithson9602 4 месяца назад

    That's not smoking.... it's basically braising in a smoker. But the temp is too high for proper smoke adhesion. A little might rub off, but I doubt it's would do much for the flavor.

  • @brettm5419
    @brettm5419 7 месяцев назад

    What's the point of wearing gloves if you're just going to contaminate everything anyway? 🧫