©1988
AuthorDartagnan"100% true Texas classic recipe from The Goodwill Ambassador of the Great State of Texas"
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.
Preheat a cast iron pot and lid with indirect heat to 300°. Roll some fruit smoke if desired.
Set Crockpot to High. Add chicken thighs
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.)
Pour 2 cups of sauce over chicken, reserving rest of sauce for sliders.
On your grill or smoker - 275-300°, a quick check about 3 and again at 4 hours and a couple stirs.
When done, uncover, pull and let cool slightly, with two large forks shred chicken with grain.
Now fold in 1/2 of the reduced, thickened sauce to the shredded chicken.
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.
Ingredients
Directions
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.
Preheat a cast iron pot and lid with indirect heat to 300°. Roll some fruit smoke if desired.
Set Crockpot to High. Add chicken thighs
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.)
Pour 2 cups of sauce over chicken, reserving rest of sauce for sliders.
On your grill or smoker - 275-300°, a quick check about 3 and again at 4 hours and a couple stirs.
When done, uncover, pull and let cool slightly, with two large forks shred chicken with grain.
Now fold in 1/2 of the reduced, thickened sauce to the shredded chicken.
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.