Pulled Chicken Recipe
Make Pulled Chicken Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brined Chicken
Dry Rub
Mopping / Sauce
Finishing & Serving
Method
Brined Chicken
- 1
Make brine
In a large heatproof bowl or pot combine 8 cups water, 1 cup kosher salt, 1 cup brown sugar, peppercorns, bay leaves and smashed garlic. Stir and warm briefly just to dissolve salt and sugar (do not boil). Remove from heat and add 2 cups ice to cool the brine.
- 2
Brine chicken
Submerge the chicken thighs in the cooled brine. Cover and refrigerate for 2 to 4 hours (up to 6 hours). Brining firms meat and adds flavor—do not exceed 8 hours for thighs.
- 3
Dry and rest
Remove thighs from brine, discard brine, and pat the chicken dry with paper towels. Let sit uncovered in the refrigerator for 30–60 minutes to dry the skin further (this helps smoke adhesion).
Dry Rub
- 4
Prepare rub
Combine all dry rub ingredients in a small bowl and mix thoroughly.
- 5
Apply rub
Lightly coat the chicken thighs with a thin layer of melted butter or oil (optional) to help the rub adhere. Generously sprinkle and rub the dry mix over all sides of each thigh, making sure seams and under the skin get some seasoning.
Smoking
- 6
Preheat smoker
Preheat your smoker to 225°F (107°C). Use apple, hickory, or pecan wood for a balanced smoke flavor.
- 7
Smoke chicken
Place the seasoned thighs on the smoker grate skin-side up and smoke until the internal temperature reaches 165°F (74°C), about 1.5 to 2 hours depending on size. Every 30–40 minutes, mop or spritz with the mopping sauce (combine apple cider vinegar, apple juice, melted butter, Worcestershire, hot sauce, and honey) to maintain moisture and add flavor.
- 8
Raise temp for bark (optional)
If you want a firmer bark and to render more fat, increase smoker temperature to 275°F (135°C) for the last 15–20 minutes, monitoring internal temperature closely.
Rest & Pull
- 9
Rest
Remove smoked thighs when they reach 165°F and transfer to a tray. Tent loosely with foil and rest for 10–15 minutes. Carryover heat will even out the juices.
- 10
Shred
Using two forks or meat claws, shred the chicken into bite-sized pieces, pulling against the grain. Discard bones and skin as desired or pick out meat from the bones carefully.
- 11
Finishing & Serving
- 12
Serve
Pile pulled chicken onto toasted buns, garnish with chopped parsley and pickles if using. Serve immediately with extra barbecue sauce on the side.
- 13
Storage
Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently in a covered skillet with a splash of stock or sauce to keep moist.