BBQ pulled chicken pitas

The cook, step by step.

1. 1

   Step 1

   Done

   Rub the chicken thighs and let marine. Rub the chicken thighs around well with the BBQ rub and make sure that all areas are nicely covered. Then put the chicken back in the refrigerator and start raising the BBQ. We go for indirect heating of the chicken so make sure that the chicken does not lie directly above the coal by means of a plate setter or create an indirect zone through using an aluminium leak box. We then go for 160 degrees dome temperature and add as soon as this temperature reaches the chunk smoking wood. Then the chicken goes on the BBQ and we close the lid.

   BBQ temperature: 160°C
2. 2

   Step 2

   Done

   Indirect cooking We go to the chicken thighs for an internal temperature of 78 degrees Celsius. Since the chicken thighs are not very thick this is going to happen quite quickly and it is therefore important to keep an eye on this. They could be done in an hour. During this period keep the lid on as much as possible so that the cherry smoke wood can do its job properly. When the chicken thighs have reached the temperature of 78 degrees Celsius they look about as below.

   Temperature checkpoint: 78°C
3. 3

   Step 3

   Done

   Leave to rest and pull When the internal temperature is reached it is time to remove the chicken thighs from the BBQ and let them rest briefly(5 minutes) to allow the moisture to withdraw back into the meat. Then we're gonna pick the chicken. This can be done with 2 forks or with meatclaws. Then add a shot of BBQ sauce and mix this through the pulled chicken.

4. 4

   Step 4

   Done

   After mixing the BBQ sauce it is time to serve the pulled chicken. We did this very simply by preparing some pita rolls on the BBQ. These could nicely with the indirect heat on the BBQ and only need a few minutes on both sides to get delicious crispy. Et voila, a delicious pita bun with pulled chicken!