Pulled Chicken Recipe

Prepare the brine

In a large saucepan, combine 8 cups cold water, 1 cup kosher salt, 1 cup brown sugar, peppercorns and bay leaves. Warm gently just until salt and sugar dissolve, then remove from heat and cool to room temperature. Chill in refrigerator until cold (at least 1 hour).

Brine the chicken

Place the chicken pieces in a container or large zip-top bag and pour the chilled brine over them, ensuring all pieces are submerged. Refrigerate for 2–4 hours (do not exceed 6 hours for thighs; 1–2 hours for breasts). Remove chicken from brine, pat dry thoroughly with paper towels.

Make the dry rub

Whisk together paprika, 1 tablespoon brown sugar, 1 teaspoon kosher salt, ground black pepper, garlic powder, onion powder and chili powder (if using).

Apply rub

Lightly coat the dried chicken pieces with a thin film of oil (optional) and evenly apply the dry rub, massaging it into all surfaces. Let rest at room temperature for 20–30 minutes while you prepare the smoker (or oven).

Preheat smoker or oven

Preheat your smoker to 250°F (120–130°C). If using a charcoal or pellet smoker, add mild fruit or hardwood chunks (apple or hickory). If using an oven, preheat to 300°F (150°C) and use a roasting pan with a rack.

Smoke the chicken

Place the chicken on the smoker grates skin-side up. Smoke at 250°F until the internal temperature reaches 160–165°F (about 1.5–2 hours depending on piece size). Every 30 minutes spritz the chicken lightly with apple juice (or water) to keep moist. During the last 30 minutes brush with a mixture of apple cider vinegar and melted butter (about 2 tbs butter mixed into 1/4 cup vinegar) to add tang and shine.

Finish to safe temperature

If pieces haven't reached 165°F after smoking, increase heat to 325°F for the final 10–20 minutes or place in a covered pan with a little liquid to finish. Pull the chicken when the thickest part reads 165°F and the meat is tender.

Rest

Transfer the chicken to a cutting board or pan and tent loosely with foil. Let rest for 10–15 minutes; this lets juices redistribute and makes pulling easier.

Pull the chicken

Using two forks (or gloved hands), pull the chicken into bite-sized shreds, discarding bones and excess skin as you go. Place pulled meat into a shallow pan.

Moisten and season

Stir in remaining apple cider vinegar (to taste, up to 1/2 cup) a little at a time to taste or toss with up to 1 cup house BBQ sauce. If using vinegar-only option, adjust salt and black pepper to taste. Warm pulled chicken gently over low heat for 5 minutes to let flavors meld.

Toast buns and assemble

Lightly butter and toast buns on the grill or in a skillet until golden. Pile 4–6 ounces (about 1/2 cup) of pulled chicken on each bun. Offer house BBQ sauce or a vinegar-only option at the table so guests can choose. Top with pickles and/or coleslaw if desired.

Serve immediately while hot. Leftover pulled chicken stores well in an airtight container refrigerated for up to 3–4 days or frozen up to 3 months.