Simple Smoked Pulled Chicken BBQ

If you’re looking to make a classic pulled BBQ chicken sandwich or just want some smoked shredded chicken to add to other recipes, this is a simple foolproof guide

I love this simple, go-to recipe for shredded BBQ chicken because it's extremely versatile. It makes juicy delicious chicken, every time. 

I start the process a day or two ahead of time and wet brine the chicken. This is an apple cider brine, but any salt water solution will work.

Brines allow the chicken to retain more liquid and flavor, but you can skip this step if you don't have the time. 

Remove your chicken from the brine and pat it very dry. Add a little oil and some BBQ dry rub to all sides and under the chicken skin.

Place your chickens on the smoker and slow smoke until the thickest part reaches 165 F. internally. 

I split my chicken (or sometimes butterfly/ spatchcock it) for faster cooking. The skin should turn an nice golden brown too!

Let the chicken rest for 15-20 minutes so it retains the juices. Remove the bones and pull the chicken into pieces with your hands. Discard pieces you cannot serve. 

Once it's fully shredded, toss it back in the pan juices from smoking. Serve it with or without sauce (I like sauce on the side personally). 

Serve as is, on a bun for pulled BBQ sandwiches, or make into other dishes like tacos, casseroles, or chili! Full recipe details and more below.