A smoked chicken sandwich and fries in a plastic basket lined with paper.

5 / 2 votes

Smoked Pulled Chicken Sandwich

This smoked pulled chicken sandwich is made with chicken breast as well as thighs that are brined to ensure juiciness, coated with a rub, smoked to tenderness, and pulled so it can be piled atop buns. Here's how to make it right.

Prep Time30

Cook Time13

Total Time13 30

Course: Mains

Cuisine: American

Servings: servings

Calories: 534

Equipment

Brining container large enough to hold a chicken and 1 gallon of liquid; smoker and wood chips, chunks, or smoking pellets

Ingredients

▢ 1 gallon water
▢ 1 cup (10 oz) kosher salt
▢ 1/2 cup brown sugar
▢ 1/4 cup store-bought or homemade barbecue rub
▢ 1 (3- to 4-pound) whole chicken
▢ 1/2 cup store-bought or homemade barbecue sauce
▢ 2 tablespoons buffalo-style hot sauce
▢ 6 to 8 store-bought or homemade burger buns
▢ Coleslaw, (optional)

US - Metric

Instructions

In a large pot over high heat, bring 1/2 gallon (1.9 l) of the water, the salt, brown sugar, and 2 tablespoons of the barbecue rub to a boil, stirring until completely dissolved. Remove from the heat, cover, and let it cool completely.
Add the remaining 1/2 gallon water and transfer it to your brining container. Add the chicken to the brine, cover, and refrigerate for 8 to 12 hours.
Remove the chicken from the brine and rinse well with cold water. Using paper towels, pat it dry, and then place it on a rimmed baking sheet and sprinkle with 1 tablespoon of barbecue rub.
Preheat a smoker to 250°F (121°C) or set up a grill for smoking.
When you have a steady stream of smoke, add the chicken and smoke until the breast temperature reaches 165°F (74°C) and the thigh reaches 175°F (79°C), replenishing the wood chips, chunks, or pellets as needed, 2 1/2 to 3 1/2 hours total.
Remove the chicken and raise the temperature of your smoker to 375°F (190°C).
Remove the skin from the smoked chicken and place it on the baking sheet. Sprinkle it with 1 teaspoon of barbecue rub and bake it at 375°F (190°C) until crisp, 10 to 12 minutes.
☞ TESTER TIP: If your smoker isn’t designed to reach higher temperatures, you can crisp the skin in a 375°F (190°C) oven.
While the skin is crisping, pull all the chicken meat from the bone and place it in a large bowl.
In the bowl of a food processor, combine the crisped chicken skin, 2 teaspoons of barbecue rub, 1/4 cup of barbecue sauce, and the buffalo sauce and pulse until the skin and sauces are well blended.
Add the skin mixture and 1⁄4 cup of barbecue sauce to the pulled chicken and toss until completely coated. Serve on a bun with your favorite slaw, if desired.

Nutrition