Help with pulled chicken

[Bigr314]

I made some pulled chicken yesterday. I tasted great but I was hoping it would of pulled a lot easier. I used 18 chicken thighs. I put them in a brine for 4 hrs. Then coated the thighs with a rub. I then put the thighs in an aluminum pan and placed on the drum. Smoked them for 2 hrs. at about 275-300. At that point the IT was 160. I took them off the smoker and took the skin off and returned them still in the pan back to the smoker for about 40 min. There was a ton of juice in the pan. Took them off the smoker and let a little bit,then pulled. The taste was great just did not pull of the bones as easy as I thought it would.Was my cooking procedure right. Maybe I should of covered the pan when I put it back on the smoker? Any suggestions?

 

[hamiltonbarnes]

sometimes you have to get in there with your hands when it is cool enough and tear it off the bone. When I do pulled chicken, I normally do a whole chicken so there is more big hunks of meat to tear off. I think you did everything right, I normally pull my chicken at 165-170 range and let cool. I have done thighs and pulled them too though.