So I'm going to attempt pulled chicken for the first time this Friday night and have two buddies coming over to see the BGE in action. The reason for pulled chicken is that the wife has been demanding it and wants a temporary pork break. GASP!

I want to make enough for me and my buddies and make sure that I have enough for leftovers, the original intent was for my wife to have some frozen away for lunch and stuff.

I've been reading and have found that most recipes suggest using "whole chicken legs" or "leg quarters". Basically leg plus thigh, minus the backbone. The wife also wants some breats thrown in there also.

I'm assuming 350 dome temp with a indirect setup and a drip pan underneath, should reach at least an internal temp of 180 or should I go higher?

So how much chicken should I get, what should be my internal temp and does anyone have a tasty, tasty recipe they are willing to share?

Thanks in advance,