Smoked Pulled Chicken
Smoked Pulled Chicken is our go-to smoker recipe. It is loaded with flavor and takes your whole chicken to a whole new level. Shred the chicken to use in many recipes.
Servings: 6
Calories: 596kcal
Ingredients
- 2 whole chickens about 4 pounds each, giblets removed
- 1/4 cup smoked paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons brown sugar
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the smoker to 250°F. Soak the wood chips in water for at least 30 minutes before using.
- In a small bowl, mix together the smoked paprika, garlic powder, onion powder, brown sugar, oregano, thyme, cumin, salt, and pepper to create a dry rub.
- Rinse the chickens and pat them dry with paper towels. Trim any excess fat or skin, if desired.
- Generously apply the dry rub all over the chickens, making sure to cover both the inside and outside.
- Place the chickens in the smoker and add the soaked wood chips to the smoker according to the manufacturer's instructions.
- Smoke the chickens for 3-4 hours, or until the internal temperature of the thickest part of the thigh reaches 165°F.
- Remove the smoked chickens from the smoker and let them rest for 15-20 minutes before shredding.
- Once the chickens are cool enough to handle, use your hands or two forks to shred the meat, discarding any skin or bones.
Notes
For even more flavor, you can brine the chickens in a saltwater solution for 4-6 hours before applying the dry rub.
Nutrition
Calories: 596kcal | Carbohydrates: 11g | Protein: 49g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 190mg | Sodium: 574mg | Potassium: 667mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2617IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 5mg
