Smoked Chicken Sandwich Recipe

Step 1

Bring Smoker or Grill set up for indirect heat to a cooking temperature of 275⁰ using a few chunks of pecan wood added to the hot coals for smoke flavor.

Step 2

Remove Chicken from packaging and rinse under cool water. Be sure to remove neck and giblets from cavity.

Step 3

Season the outside of each chicken with AP rub (Salt, Black Pepper, and Garlic) and a layer of The BBQ Rub (any bbq rub can be substituted).

Step 4

Place chickens on cooking rack and hold smoker temperature steady at 275⁰.

Step 5

After 1 hour place a wired meat probe into thickest part of Breast. Set alarm for 165⁰ internal.

Step 6

Remove chicken from smoker when internal temperature hits 165⁰ in breast and 175⁰ in thigh.

Step 7

Rest chicken for 15-20 minutes on counter before pulling.

Step 8

Separate chicken from bone and shred into equal size pieces.

Step 9

For each sandwich Open a split bun or roll and layer pulled chicken topped with a good drizzle of White BBQ Sauce, and a heaping scoop of Blue Cheese Cole Slaw.

Step 10

Serve with your favorite Spicy Sweet Pickle and enjoy.