What temperature do you smoke pulled chicken to?

Smoke the chicken at 275°F until the thighs reach 180 to 185°F. The breasts will be safely cooked by then, and the higher thigh temperature is what gives you tender chicken that shreds easily instead of fighting you.

How long does it take to smoke a whole chicken for pulled chicken?

About 90 to 135 minutes at 275°F for a 4 to 5 lb bird, plus 15 to 20 minutes of rest. Spatchcocking speeds it up by laying the bird flat. Cook to internal temperature, not to the clock, since every bird and smoker runs a little differently.

Why does smoked pulled chicken turn out dry?

Most of the time, it's not the smoker. The chicken gets shredded before it has a chance to rest, or nobody seasons the meat after it's pulled. Let it rest first, then toss the shredded chicken with warm broth, sauce, and a little more rub.

What is the best wood for smoked pulled chicken?

Pecan, apple, or hickory. Pecan is my default for a balanced, mild smoke. Apple runs a touch sweeter and lighter, hickory hits harder. Skip mesquite and other heavy woods on a bird this size, since they can turn it bitter over a two-hour cook.

What can you make with smoked pulled chicken?

Plenty. Pile it on a bun for a Smoked Pulled Chicken Sandwich , fold it into tacos or quesadillas, load it onto nachos, or stir it through mac and cheese. One whole chicken makes enough to build two or three different meals from a single smoke, which is why I usually cook extra.

How much pulled chicken does a whole chicken make?

A 4 to 5 lb bird yields roughly 8 cups of shredded chicken, enough for about 6 to 8 sandwiches. It scales cleanly if you need more, just smoke a second bird.

Do you brine chicken before smoking it for pulled chicken?

No wet brine needed. I dry-brine instead. Season the chicken and rest it uncovered in the fridge for 1 to 4 hours before it goes on the smoker. That seasons the meat and dries the skin for better color. The warm broth and sauce tossed in after shredding add the moisture back, so a wet brine is not necessary.

Smoked Pulled Chicken - Chiles and Smoke

Name: Smoked Pulled Chicken
Prep time: 35 min
Cook time: PT-495770H45M21S
Total time: PT-495770H45M21S
Cuisine: American BBQ
Ingredients: 1 whole chicken (4–5 lbs), spatchcocked and halved; 3–4 tablespoons BBQ rub (Sedona Sand Fiesta Seasoning or your favorite); 1 cup chicken broth, warmed; 1/2 cup BBQ sauce (Smoky Sonoran BBQ Sauce, or one of my sauces linked in the post)

Ingredients

Scale

1 whole chicken (4–5 lbs), spatchcocked and halved
3–4 tablespoons BBQ rub (Sedona Sand Fiesta Seasoning or your favorite)
1 cup chicken broth, warmed
1/2 cup BBQ sauce (Smoky Sonoran BBQ Sauce, or one of my sauces linked in the post)

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Instructions

Remove the backbone to spatchcock the chicken. Split it into two halves for easier handling on the smoker (optional but recommended). Season under the breast skin and over all surfaces. Rest uncovered on a rack in the fridge 1 to 4 hours.
Heat the smoker to 275°F. Smoke the halves bone-side down until the thighs reach 180–185°F and the breasts reach 165°F, about 90 to 135 minutes.
Move the halves to a pan, cover tightly with foil, and rest 15 to 20 minutes.
Shred the meat by hand or with forks, setting the skin aside as you go. Once fully shredded, rub the skin over the pile to work its fat and seasoning in, then discard the skin.
Add warm broth and BBQ sauce a little at a time, tossing as you go, until the chicken is juicy but not soupy. You may not need all the broth. Taste and add more rub or salt as needed.

Notes

Cook to temperature, not time. Thighs at 180–185°F shred better than at 165°F.
Warm the broth first and add it gradually, only as much as the meat needs.
Refrigerate up to 4 days, or freeze flat up to 3 months. Reheat gently to 165°F with a splash of broth.
Hold warm in its broth in a covered pan or low slow cooker when serving a crowd.

Author: Brad Prose
Prep Time: 15 min
Rest Time: 20 min
Cook Time: About 2 hours
Category: Chicken & Turkey
Method: smoking
Cuisine: American BBQ
Diet: Gluten-Free

Nutrition

Serving Size: 1 cup
Calories: 206
Sugar: 7 g
Sodium: 320.7 mg
Fat: 3.9 g
Carbohydrates: 8.4 g
Protein: 32.2 g
Cholesterol: 104 mg