Meat the DCS Grill

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MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN

Barbecued Pulled

Chicken

MAKES 8 SANDWICHES

Chicken

1 cup salt

2 (4-pound) whole chickens, giblets discarded

Pepper

2 cups wood chips, soaked in water for

5 minutes and drained

Sauce

2 teaspoons vegetable oil

1 onion, chopped fine

4 cups chicken broth

1¼ cups cider vinegar

1 cup brewed coffee

¾ cup molasses

½ cup tomato paste

½ cup ketchup

2 tablespoons brown mustard

1 tablespoon hot sauce

½ teaspoon garlic powder

¼ teaspoon liquid smoke

8 hamburger buns

1. FOR THE CHICKEN: Dissolve salt in 4 quarts cold

water in large container. With chickens breast side down,

using kitchen shears, cut through bones on either side

of backbone; discard backbone. Flip chickens over and

press on breastbones to atten. Using chef ’s knife, split

chickens in half lengthwise through center of breastbone.

Using metal skewer, poke 20 holes all over each chicken

half. Submerge chicken in brine, cover, and refrigerate for

1 hour. Remove chicken from brine and pat dry with paper

towels. Season chicken with pepper. Using large piece of

heavy-duty aluminum foil, wrap soaked chips in foil packet

and cut several vent holes in top.

2. FOR THE SAUCE: Meanwhile, heat oil in Dutch

oven over medium-high heat until shimmering. Add onion

and cook until softened, about 5 minutes. Whisk in broth,

vinegar, coee, molasses, tomato paste, ketchup, mustard,

hot sauce, and garlic powder and bring to boil. Reduce

heat to medium-low and simmer until mixture is thick and

reduced to 4 cups, 1 hour 5 minutes to 1¼ hours. Whisk in

liquid smoke; reserve 1 cup sauce for serving. (Sauce can be

refrigerated for up to 2 days. Rewarm over medium-low

heat before adding chicken.)

3. Remove cooking grate and place wood chip packet

directly on primary burner. Set grate in place, turn all

burners to high, cover, and heat grill until hot and wood

chips are smoking, about 15 minutes. Leave primary burner

on high and turn o other burner(s).

4. Clean and oil cooking grate. Place chicken skin side

up on cooler side of grill with legs closest to re. Cover and

cook until breasts register 160 degrees and thighs register

175 degrees, 1¼ hours to 1 hour 25 minutes.

5. Transfer chicken to carving board, tent loosely

with foil, and let rest until cool enough to handle, about

15 minutes. Discard skin. Pull meat o bones, separating

dark and white meat. Roughly chop dark meat into ½-inch

pieces. Shred white meat into thin strands.

6. Add chicken to pot with sauce and cook over

medium-low heat until chicken is warmed through, about

5 minutes. Serve on buns, passing reserved sauce separately.