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Smoked Barbecue Pulled Chicken
Servings 6 people Prep Time 15 minutes
Cook Time 4 hours
Ingredients
- 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
Instructions
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!
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