by SaltPepperSkillet.com
– Chicken - Boneless, skinless chicken thighs are the best option. – Kosher Salt – Dry Spice Rub Ingredients – BBQ Sauce
Go to the recipe for full ingredients list.
Dry Brine the Chicken. Heavily salt the chicken the night before (if possible) and refrigerate uncovered. Apply the Rub. Pat the chicken dry and rub with a thin coat of neutral oil or mustard, then liberally apply the dry rub all over.
Place the chicken in a 275°F smoker. Smoke until the thighs reach 175°-180°F (79°-82°C) internal temperature.
After resting for 15 minutes, Shred the Chicken. Shred/pull the chicken using two forks or tongs. For hands-off shredding, use paddle attachments on a stand or your hand mixer and let the appliance do the work. Combine with BBQ Sauce.