Smoked Pulled Chicken Recipe
Juicy Smoked Pulled Chicken—tender, shredded, and smoky. Easy rub and low-and-slow smoking for sandwiches, tacos, bowls, and meal prep.
Servings: 8
Calories: 541kcal
Ingredients
- 2 whole chickens about 4 pounds each, giblets removed
- 8 Tablespoons BBQ Rub divided
Instructions
- Preheat the smoker to 250 degrees Fahrenheit.
- Rinse the chickens and pat them dry with paper towels. Trim any excess fat or skin.
- Generously apply 6 Tablespoons of the BBQ rub all over the chickens, making sure to cover both the inside and outside.
- Place the chickens in the smoker and smoke for 3-4 hours, or until the internal temperature of the thickest part of the thigh reaches 165 degrees Fahrenheit.
- Remove the 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.
- Place the shredded meat in a 9x13 pan and sprinkle the remaining 2 tablespoons of BBQ Rub on the chicken and toss the chicken to mix in the rub.
- Serve warm.
Notes
STORAGE
Fridge: Store leftover pulled chicken in an airtight container for up to four days.
Freezer: Freeze leftovers in a single layer on a baking sheet before storing in a freezer bag or airtight container. Another great way to store is in portions in individual sized freezer bags. Thaw in the fridge overnight before reheating.
Reheat shredded chicken in the microwave until hot through. If you are reheating a lot, you can also put it on a baking sheet and reheat in the oven. Just keep a close eye on it so the chicken doesn't dry out.
Nutrition
Calories: 541kcal | Carbohydrates: 3g | Protein: 43g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Cholesterol: 214mg | Sodium: 172mg | Potassium: 514mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 2199IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 5mg