Pulled Chicken Recipe
Smoked whole chicken with our house spice rub, pulled and lightly tossed in our house sauce.
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Ingredients
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Chicken & rub
House sauce
Finishing & optional
Method
Chicken & rub
Prepare the rub
In a small bowl combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground cumin and chili powder. Stir until evenly blended.
Prep the chicken
Pat the whole chicken dry with paper towels. Tuck wing tips behind the shoulders and, if desired, truss legs loosely. Rub the vegetable oil all over the skin to help the rub adhere, then apply the spice rub generously, massaging it under the skin where possible and over the entire exterior. Let sit at room temperature while you preheat the smoker (30–45 minutes) or refrigerate covered for up to 2 hours for deeper flavor.
Smoke the chicken
Preheat smoker to 250°F (120°C). Place a drip pan with 1 cup apple juice or chicken broth under the grates to keep the environment moist. Place the rubbed chicken directly on the grates, breast side up. Smoke until the internal temperature in the thickest part of the thigh reaches 175–180°F (79–82°C) and the skin is nicely browned—this typically takes 2.5–3.5 hours for a 3.5–4 lb chicken, depending on the smoker and temperature. Maintain 225–275°F if your smoker fluctuates. Optionally, during the last 30 minutes brush a little melted butter over the skin for added color.
House sauce
Make the sauce
While the chicken smokes (or during the resting period), combine ketchup, apple cider vinegar, light brown sugar, Worcestershire sauce, Dijon mustard, hot sauce (if using), smoked paprika, minced garlic, salt and black pepper in a small saucepan. Warm over medium-low heat, stirring occasionally, until sugar dissolves and garlic softens, about 6–8 minutes. If the sauce is too thick, whisk in hot water 1 tablespoon at a time until you reach a loose, coat-able consistency. Taste and adjust seasoning; keep warm on the lowest heat or set aside at room temperature.
Pulling & finishing
Pull the chicken
When the chicken has rested, transfer to a large cutting board. Using two forks or heatproof gloves and your hands, shred the meat: remove the legs and thighs, pull meat from bones, remove wings and breast meat, and shred into bite-sized pieces. Discard skin and large bones, or reserve a little skin for texture if desired. Place shredded meat in a large mixing bowl.
Toss with sauce
Ladle 3/4 to 1 cup of the house sauce over the shredded chicken (reserve extra sauce on the side). Toss gently to coat evenly, adding more sauce to taste — aim for lightly sauced pulled chicken rather than drenched. If you prefer a bit more moisture, fold in 1 tablespoon melted butter for shine and richness.
Hold or serve
Keep pulled chicken warm in a covered pan in a low oven (200°F / 95°C) or in a slow cooker on low for up to 2 hours, stirring occasionally and adding reserved sauce or a splash of apple juice/chicken broth if it dries. Garnish with chopped parsley if using. Serve on buns, tacos, salads or alongside sides.