Pulled Bbq Chicken Recipe

Make brine

In a large pot or bowl, combine 6 cups water, 3 tablespoons kosher salt and 2 tablespoons brown sugar. Heat gently to dissolve salt and sugar, then remove from heat and cool to room temperature. Add crushed garlic cloves, peppercorns and bay leaves. Chill until cold.

Brine chicken

Submerge the whole chicken(s) in the chilled brine, cover and refrigerate for 3–4 hours (or up to 8 hours for deeper seasoning). If using more than one whole chicken, ensure they fit comfortably and are fully covered.

Dry and rest

Remove chicken from brine, discard brine, and pat the bird(s) dry thoroughly with paper towels. Let rest uncovered in the fridge for 30–60 minutes if time allows — this helps the skin dry for better smoke penetration.

Mix rub

In a small bowl, combine 2 tablespoons brown sugar, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 teaspoon chili powder and 1/4 teaspoon cayenne (optional). Stir to blend evenly.

Apply rub

Rub 1 tablespoon olive oil lightly over the skin of each chicken to help the rub adhere. Generously apply the dry rub all over the outside of the chicken and inside the cavity, massaging it into the skin and under the wings where possible.

Prepare smoker

Preheat your smoker to 250°F (120°C). If using a charcoal or gas grill, set up for indirect heat. Soak wood chips (apple, hickory or pecan) for 20–30 minutes if using a smoker box, then add per manufacturer instructions to generate smoke.

Smoke the chicken

Place the rubbed chicken on the smoker grate breast side up. Insert a probe thermometer into the thickest part of the breast without touching bone. Smoke at 250°F until the internal temperature reaches 155–160°F in the breast and 175–180°F in the thigh — about 2.5–3.5 hours depending on bird size. Every 30–45 minutes, spritz or mop the chicken lightly with apple juice to maintain moisture and build a flavorful bark.

Finish for pullability

Once the breast reaches 155–160°F, wrap the chicken loosely in foil with 1/2 cup apple juice and 2 tablespoons butter to help it finish and remain moist. Return to the smoker or place in a 275°F (135°C) oven until the thigh hits 175–180°F and a thermometer in the breast reads 165–170°F (carryover will raise temps slightly).

Rest

Remove the chicken from heat and let rest, tented, for 15–20 minutes. The rest time lets juices redistribute and makes the meat easier to pull.

Pull the chicken

Using two forks or meat claws, shred the chicken into bite-sized pieces. Remove and discard skin, large bones and any cartilage as you go. Collect all meat in a large bowl.

Dress with sauce

In a small saucepan, warm 1.5 cups barbecue sauce with 1 tablespoon apple cider vinegar over low heat until combined. Stir in the pulled chicken and 1 tablespoon melted butter, toss gently to coat. Taste and add more sauce or vinegar to adjust balance (to taste). Keep warm until serving.

Assemble

Pile a generous amount of pulled BBQ chicken onto buns or slider rolls. Top with pickles and optional coleslaw. Serve immediately while hot.

Storage

Cool leftovers to room temperature, then refrigerate in an airtight container for up to 3–4 days or freeze for up to 3 months. Reheat gently in a covered pan with a splash of water or extra BBQ sauce to prevent drying.