Appears in Cook's Illustrated July/August 2006
Most recipes stick with boneless breasts and bottled sauce. How about a barbecue sandwich that rivals pulled pork in a fraction of the time?
For an excellent barbecued pulled chicken recipe that wouldn’t take all day, we choose whole chicken legs, which combine great flavor, low cost, and resistance to overcooking, and then used a roasting rack, which allowed us to barbecue 12 l...