Oven barbecue pulled chicken with liquid smoke

Name: Oven barbecue pulled chicken with liquid smoke
Cuisine: American
Ingredients: chicken leg quarters; salt; liquid smoke; rub; water

American cuisine · Adam Ragusea · ♥ 15.6K likes · 487.8K views · 11 min video

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Ingredients

Method

Techniques

Season the chicken with salt, about as much as it needs in the end.

Coat with straight liquid smoke and leave to brine/marinate for about an hour.

Apply the rub after the marinade (so the powders do not clump); add no more salt.

Bake at the same low oven temperature as the brisket, uncovered, with a little water in the pan for steam.

Cook until it pulls apart, about six hours total.

Pull the chicken with fingers or two forks, feeling for cartilage to discard. Serve with the barbecue sauce.