There are 2 different methods of cooking - indirect heat grill/smoker or crockpot
2
OPTIONAL STEP: On a hot flat griddle or a large cast iron skillet, lightly oil, salt, pepper and garlic chicken thighs.
Flash sear on each side (but do not cook them); until a light crust has formed. Remove from heat, reserve juices from standing.
3
Preheat a cast iron pot and lid with indirect heat to 300°. Roll some fruit smoke if desired.
OR
4
Set Crockpot to High. Add chicken thighs
5
Thoroughly combine Dublin 1891/Dr. Pepper through sweet onion in sauce pan and heat to low for 10 minutes. (if you have flash seared the thighs, add the juice from the platter they rested on.)
6
Pour 2 cups of sauce over chicken, reserving rest of sauce for sliders.
7
On your grill or smoker - 275-300°, a quick check about 3 and again at 4 hours and a couple stirs.
8
When done, uncover, pull and let cool slightly, with two large forks shred chicken with grain.
9
Now fold in 1/2 of the reduced, thickened sauce to the shredded chicken.
10
Add pickle slice to the bottom of your toasted or untoasted roll, add shredded Dublin 1891 Chicken, Finish with a dollop of sauce and some Point Reyes Slaw on top. Garnish with scallions.
There are 2 different methods of cooking - indirect heat grill/smoker or crockpot
2
OPTIONAL STEP: On a hot flat griddle or a large cast iron skillet, lightly oil, salt, pepper and garlic chicken thighs.
Flash sear on each side (but do not cook them); until a light crust has formed. Remove from heat, reserve juices from standing.
3
Preheat a cast iron pot and lid with indirect heat to 300°. Roll some fruit smoke if desired.
OR
4
Set Crockpot to High. Add chicken thighs
5
Thoroughly combine Dublin 1891/Dr. Pepper through sweet onion in sauce pan and heat to low for 10 minutes. (if you have flash seared the thighs, add the juice from the platter they rested on.)
6
Pour 2 cups of sauce over chicken, reserving rest of sauce for sliders.
7
On your grill or smoker - 275-300°, a quick check about 3 and again at 4 hours and a couple stirs.
8
When done, uncover, pull and let cool slightly, with two large forks shred chicken with grain.
9
Now fold in 1/2 of the reduced, thickened sauce to the shredded chicken.
10
Add pickle slice to the bottom of your toasted or untoasted roll, add shredded Dublin 1891 Chicken, Finish with a dollop of sauce and some Point Reyes Slaw on top. Garnish with scallions.
AuthorDartagnan
