Master the art of quick and delicious pulled chicken

[@MichaelRei99]

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

[@easybackyardbbq]

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

[@anthonygiordano6341]

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

[@darin2]

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

[@cmreagin]

Glad you are back to making videos

[@Ryan-xq3kl]

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

[@tpcdelisle]

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]

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

[@terryhelms1578]

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

[@Bagman2310]

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

[@cookwithabrokeboy]

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 😂

[@frisciat]

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?

[@MichaelReine-ph8zc]

Thanks Again

[@rangerdoc1029]

How long did they take to get to 190

[@tpack670]

Still waiting with baited breath.🤣

[@bretmilan9977]

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]

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.

[@SanJoseDale]

What temp did you cook at?

[@bradwies4036]

He said 325* Fahrenheit

[@Chef_K23]

I smoke mine at 225 @olstinskedale11

[@StonedRambo01]

Video gave me blue ballz

[@JoshKnicely]

Best way to describe this.

[@keenankong8537]

Temp, time, finished product? Come on Mr Myron

[@Andrew-ik6fs]

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]

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]

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