Smoked Barbecue Pulled Chicken
Servings: 6 people
Slow cooked on the grill and apple wood-smoked barbecue pulled chicken with a home-made seasoning. Makes a great pulled pork sandwich substitute!
- 1/2 cup butter room temperature
- 1/2 cup Texas Style BBQ Rub
- 1 whole frying chicken or 3lbs leg meat
- 1/4 lb apple wood smoking chips
Prepping the bird.
In a bowl mix about 2 tbsp of the Texas Style BBQ Rub into the soften butter.
Rub the butter mixture under the skin of the bird. Really get in there and get as much of the meat as possible.
Rub a little extra butter on the skin as well.
Shake your Texas Style BBQ Rub seasoning liberally all over the chicken, make sure you get every nook and cranny.
Wrap it up in heavy duty aluminum foil.
Cooking the bird.
Place on your grill/smoker at about 230°
After about 3/12 hours take off the grill and make sure the internal temperature is 165° F. If it is go ahead and remove it from the foil and place back on the grill
Add some smoker chips to a smoker box, or you can use tin foil
Wrap the tinfoil into a rectangle as tightly as possible, then poke a few holes into the top
Continue to cook and smoke your unwrapped chicken for another 30-45 minutes to increase the smoked flavor, and dry up the skin. Keep the lid closed on your grill to capture all the smoke!
It should be a beautiful golden brown when it's done!
You can serve as is, or pull it apart with a fork. I like to shake in a little more bbq rub into the chicken after pulling as well as a couple squirts of bbq sauce. Then serve on a bun with some BBQ sauce and enjoy!