Smoked Pulled Chicken

Name: Smoked Pulled Chicken
Total time: 180 min
Yield: 6
Ingredients: 2 whole chickens (1.5 kg each); 2 tbsp salt; 1 tbsp brown sugar; 1 tbsp smoked paprika; 2 tsp black pepper; 1 tsp garlic powder; 250 ml barbecue sauce; 2 tbsp cider vinegar

Whole chicken smoked low, pulled, and sauced.

Prep: 20 min
Cook: 160 min
Total: 180 min
Active: 25 min
Serves: 6
Difficulty: Medium
Cuisine: bbq

Servings6

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Ingredients

Chicken

2 whole chickens (1.5 kg each)

To finish

1 cups barbecue sauce
2 tbsp cider vinegar

Steps

Mix the rub and coat the chickens inside and out. Rest 20 minutes.
Set the smoker or grill for indirect heat at 135°C / 275°F with fruitwood.
Smoke 2.5 hours until the thigh meat reads 79°C / 175°F and pulls cleanly.
Rest 20 minutes, then pull the meat, discarding skin and bones.
Toss with the barbecue sauce and vinegar and serve on soft rolls.

Thighs at 79°C shred better than at the 74°C minimum.

Food safety Poultry is safe at 74°C / 165°F; pull chicken cooks best a little higher.