Pulled Chicken

by SaltPepperSkillet.com



Chicken - Boneless, skinless chicken thighs are the best option. – Kosher Salt  – Dry Spice Rub IngredientsBBQ Sauce

What You'll Need

Go to the recipe for full ingredients list.

Prep the chicken


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.

Smoke the Chicken


Place the chicken in a 275°F smoker. Smoke until the thighs reach 175°-180°F (79°-82°C) internal temperature.

Rest & Shred


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.

Serve & Enjoy!


Get the full recipe guide  at the link below.