Smoked Pulled Chicken Recipe

Pat the chicken pieces dry with paper towels. Combine kosher salt and light brown sugar in a small bowl and rub evenly over all chicken pieces. Place chicken on a wire rack set over a rimmed baking sheet, uncovered, and refrigerate for 2–4 hours to dry-brine (minimum 2 hours; up to overnight for more seasoning penetration).

After dry-brining, mix ground black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in a small bowl. Evenly dust the seasoned spice blend over both sides of the chicken pieces, pressing gently so it adheres.

Prepare your smoker for indirect smoking and preheat to a stable 225°F (107°C). Use a mix of pecan and black cherry wood chunks to create a balanced sweet and nutty smoke: place 2 pecan and 2 black cherry chunks on the coals or in the smoker box; add more as needed to maintain smoke for the first 2–3 hours.

Place the chicken on the smoker grates with space between pieces for airflow. Insert a probe thermometer into the thickest part of a breast or thigh. Smoke at 225°F (107°C) until the internal temperature reaches 160°F (71°C), about 1.5–2.5 hours depending on piece size. Rotate rack position once if your smoker has hot spots.

While the chicken smokes, make a finishing spritz: combine apple cider vinegar and water in a spray bottle or small bowl. Every 30–45 minutes during the smoke, lightly spritz the chicken to maintain surface moisture and aid smoke adhesion—avoid dousing.

When pieces hit 160°F (71°C), remove from the smoker and transfer to a foil-lined tray. Tent loosely with foil and let rest for 10 minutes; residual carryover will bring the internal temp to about 165°F (74°C).

Using two forks or meat claws, shred the rested chicken into bite-sized strands. Add the unsalted butter to the warm shredded chicken and toss until melted and evenly distributed. If you want sauced pulled chicken, fold in up to 1/2 cup barbecue sauce to taste.

Return shredded chicken to the smoker or a low oven (200°F / 93°C) for 10–15 minutes if you want to set smoke ring flavor and meld the sauce. Alternatively serve immediately.