Deeply seasoned. Slowly smoked. Juicy and simple.
Juicy, tender chicken. Everything here gets shredded and seasoned while warm, soaking up all of the juices and sauces.
Easy to time. Consistent with the cooking time, taking only a couple of hours. demand.
Canvas for flavors. Any flavor combination you want, this pulled chicken will soak up.
Using chicken halves will give you more smoke and seasoning flavors, while reducing cooking time.
Season the chicken and allow it to dry-brine in the fridge for a few hours, soaking up the spices.
Cook the chicken until the breast meat reaches at least 165°F. Allow it to rest for a few minutes.
Pulled apart all of the chicken and mix together, adding in your BBQ sauce as desired.
Don't forget that smoked skin! Rub all of the flavors back into the meat to make sure it picks up the seasoning and fat.
Pile it high on a soft bun with crispy, creamy slaw. Recipe for the slaw is on the blog too!