Start by removing your chicken from the packaging and either splitting it in half completely or butterflying the entire bird (spatchcocking) so it can lay flat for brining and faster smoking.

Make the apple cider brine recipe and let it cool to room temperature. Place your prepped chicken into the brine and cover with plastic wrap. Refrigerate over night and up to 1-2 days.

When ready to smoke your pulled chicken, remove it from the brine and pat it very dry with paper towels. Season the bird with the dry rub so it's coated all over (top to bottom and even under the skin if desired).

Preheat your smoker for hot and fast smoking at 425 F. over indirect heat. Read the notes in the post above regarding this.

Place your bird on a pan and transfer to your smoker. Smoke until the thickest part reaches 165 F. internally.

Remove from the grill and let it rest 15-20 minutes before pulling.

To pull the chicken, I recommend using your hands or two forks. Start by breaking down the chicken into pieces (thighs/legs, wings, and breast meat). I like to remove the crispy skin and set it aside. Use your fingers or forks to shred the chicken and pull it from the bones. Discard bone fragments and pieces you don't want to serve.

Place the shredded chicken into the pan you smoked the chicken on to collect the juices. Add a little more seasoning over the top if desired. You can toss in the BBQ sauce, add a little over the top, or choose to add it to the side. Enjoy the crispy skin on it's own or add it to the top as well.