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What temperature do you pull BBQ chicken?

Determining the perfect temperature for pulling barbecue chicken off the grill or smoker is key to achieving tender, juicy meat with the ideal amount of smoky flavor. There are a few factors to consider when deciding what temperature to pull barbecue chicken at.

What is the Recommended Internal Temperature for Pulled Chicken?

The USDA recommends cooking chicken to an internal temperature of 165°F to ensure it reaches a safe temperature that kills any harmful bacteria. However, when barbecuing or smoking chicken that will be pulled or shredded, many pitmasters recommend cooking the chicken to a higher temperature between 175-205°F.

Cooking the chicken to a higher temperature helps break down the collagen and connective tissues, allowing the meat to pull apart easily into tender, succulent shreds. If you pull the chicken too early, it may still be tough and require excessive shredding that could dry out the meat.

175°F for Slightly Firm, Shreddable Meat

Chicken cooked to an internal temperature of 175°F will result in meat that is slightly firmer but still tender and easy to shred. The meat will release moistness as you pull it apart by hand or with forks. This is a good target temperature if you prefer chicken with a little bit of texture.

185-190°F for Very Tender, Falling Off the Bone

Allowing the chicken to cook to around 185-190°F produces extremely tender meat that practically falls off the bone. The meat shreds easily and has a buttery, delicate texture. This higher temperature helps render more of the fat and collagen.

200-205°F for Maxium Tenderness

Cooking barbecue chicken all the way up to 200-205°F breaks down all the connective tissue for the most succulent and pullable meat. Many competition barbecue chefs and professional smokers recommend 205°F as the ideal temperature for pulled chicken. The meat will be so tender that it pulls apart into strings with just a gentle tug.

Factors that Affect the Ideal Pulling Temperature

While the temperatures above serve as a good guideline, the ideal temperature for pulling your barbecue chicken depends on a few factors:

Type and Size of Chicken

Larger cuts of meat like whole chickens or chicken quarters may need to cook to higher temperatures than smaller pieces like boneless breasts or thighs. The extra collagen in bone-in chicken usually requires temperatures closer to 200°F to fully break down and achieve shreddable meat.

Cooking Method

The cooking method also affects the target temperature. Chicken cooked using moist heat methods like braising or stewing can become tender at lower temperatures closer to 175°F. Dry heat methods like grilling, smoking, or roasting typically require higher temperatures exceeding 190°F to pull the meat apart properly without excessive drying.

Desired Texture

As mentioned earlier, the end temperature impacts the final texture and moisture of the meat. So consider your preferences in terms of how firm or fall-apart tender you want the chicken to end up.

Type of Wood and Smoke

If smoking the chicken, the type of wood used for the smoke can also change the target temperature slightly. Stronger flavored woods like hickory or mesquite impart more smokiness faster, so you may be able to pull the chicken at a lower temperature to prevent oversmoking. More subtle fruit woods require higher heat to fully permeate the meat.

How to Tell When Chicken is Ready to Pull

Using a good quality instant read thermometer is the most reliable way to test the chicken’s internal temperature. However, here are some other signs that indicate the chicken is ready to be shredded:

  • The meat has visibly shrunk back from the bones.
  • You can twist a leg or wing bone and it moves freely.
  • A fork slides into the meat with no resistance.
  • The meat has started to split along the breastbone.
  • Chicken juices run clear when pierced with a knife or fork.

The chicken should jiggle loosely and feel very tender all over without any tightness or resistance when prodded. Remember to always double check by taking the internal temperature in multiple parts of the chicken including the breast, thighs, and legs.

Step-by-Step Guide

Follow these steps for perfect pull-apart barbecue chicken every time:

  1. Pat the chicken dry and coat with your favorite rub or seasoning.
  2. Set up the grill or smoker for indirect heat at 225-250°F using your preferred wood for flavor.
  3. Place the chicken skin-side up on the cool side of the grill, as far away from the coals or heat source as possible.
  4. Insert a digital meat thermometer into the thickest part of the breast, being careful not to touch any bones.
  5. Maintain the temperature between 225-250°F until the breast reaches 175-205°F based on your desired doneness.
  6. Start checking the temperature of the thighs and legs once the breast is nearing the target temp.
  7. Transfer the chicken to a cutting board and tent loosely with foil when fully cooked.
  8. Let rest for 10-20 minutes to allow juices to redistribute.
  9. Pull the chicken into shreds using forks or your fingers, removing any bones.
  10. Toss the juicy, smoky pulled chicken with your favorite barbecue sauce.
  11. Serve on rolls, over baked beans, in tacos, salads, or many more ways!

Common Mistakes

It’s easy to dry out or oversmoke the chicken. Avoid these pitfalls for juicy, flavorful pulled meat:

  • Cooking over direct high heat which dries out the exterior.
  • Not cooking to a high enough temperature so the meat remains tough.
  • Letting the internal temp climb above 210°F which dries out the meat.
  • Failing to let it rest before pulling which causes juices to run out.
  • Using too much smoke which gives the chicken a bitter, acrid flavor.

Frequently Asked Questions

Can you pull chicken at 160°F?

Chicken needs to reach at least 165°F for food safety, but it will likely be tough and rubbery at this temperature. For pullable, shredable texture, the internal temperature should reach 175°F or higher.

Is pulling chicken better than shredding?

Hand pulling allows the chicken fibers to separate along their natural grain for long, tender strands of meat. Aggressively shredding can damage the fibers resulting in mushy, stringy meat. Gentle pulling maintains better moisture as well.

How long does pulled chicken last in the fridge?

Properly stored, pulled barbecue chicken will last 3-4 days refrigerated. To maximize freshness and shelf life, store the pulled chicken in an airtight container to prevent drying out.

Can you reheat pulled chicken?

Yes, leftover pulled barbecue chicken reheats well. Use the microwave or stove to gently reheat until warmed through, adding a splash of chicken broth if needed for moisture. Avoid overcooking which can dry out the meat.

Can you freeze pulled chicken?

Pulled chicken freezes well for 2-3 months. Let it cool completely before freezing in an airtight container or freezer bag. Thaw in the refrigerator before reheating.

Conclusion

Perfectly pullable chicken requires cooking the meat to between 175-205°F. The ideal temperature depends on the cut, cooking method, and desired texture. Rely on an instant read thermometer to monitor heat, allowing collagen to fully break down. Avoid overcooking for juicy strands of smoky, finger-licking pulled chicken.