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    You Are Here: Home → Chicken

    Smoked Pulled Chicken

    June 18, 2022 by Ryan Leave a Comment

    4 shares
    Jump to Recipe Print Recipe
    close-up of smoked pulled chicken stacked on white plate
    overhead shot of smoked pulled chicken in white plate
    overhead shot of pulled chicken on white plate with BBQ sauce

    This smoked pulled chicken just melts in your mouth and is loaded with flavor. Oh and it's great on its own or added to other dishes.

    overhead shot of pulled chicken on white plate with BBQ sauce

    I hopped on the smoked bandwagon last year after buying a pellet grill. From smoked pork tenderloin to smoked short ribs to smoked corned beef. The options really are endless.

    But my go-to has been chicken. It just really is the best way to prepare. You get great flavor but also keep it juicy, which can be difficult to do with chicken.

    And my latest rendition is smoked pulled chicken. By injecting with some apple cider and rubbing a sweet rub on the skin, you get super succulent chicken which is hard to top.

    What makes this recipe great though is you can use for sandwiches, casseroles or soups among other dishes.

    Jump to:
    • Ingredient Notes
    • Step-by-Step Photos
    • FAQs
    • Oven Option
    • Best Uses for Smoked Pulled Chicken
    • Equipment
    • Pro Tips/Recipe Notes
    • Similar Chicken Recipes
    • Smoked Pulled Chicken
    close-up of smoked pulled chicken stacked on white plate

    Ingredient Notes

    • Whole chicken - this recipe is meant for a 3-4 lb chicken.
    • Apple cider - I like to mix apple cider with melted butter and inject it into the chicken so it remains extra juicy. This can be skipped however.
    • Sugar - by adding some sugar, you get some sweetness to offset the spices. Use light or dark brown sugar for the added molasses.
    • Spices - the combination of spices adds just the right amount of heat to work with the sugar.
    • BBQ sauce - it doesn't need BBQ sauce but you can add after pulling the chicken. Use your favorite. My go-to is Sweet Baby Ray's.

    Step-by-Step Photos

    Please note full ingredient list and instructions can be found in recipe card below.

    process shots of making apple cider injection and injecting it into the chicken

    Remove the giblets, heart and neck from the chicken and pat dry. Combine the injection ingredients in a jar and inject 3 times in each breast, twice in the thighs and once in the legs.

    process shots of rubbing chicken with rub and placing in smoker

    Mix the rub ingredients in a bowl and rub all over the chicken. Preheat the smoker to 225°F and place the chicken in it.

    process shots of smoking chicken and shredding

    Smoke until the internal temperature reaches 165°F. Let rest for 15 minutes before shredding.

    FAQs

    What Size Chicken Should I Use?

    This recipe is meant for a 3-4 lb chicken. If you use anything larger, the skin will more than likely burn before the chicken is actually done.

    Do I Need to Brine the Chicken?

    No that is what the injection for. However if you want to skip the injection and brine you can do a wet brine or just let the spice mixture sit on the chicken for 24 hours.

    How Long Do I Cook the Chicken?

    You always cook chicken to temperature, not time. With that said, it should take about 2 ½ to 3 ½ hours, depending on the size of the chicken.

    In general, it takes about 45 minutes per pound.

    When is the Chicken Done?

    You know the chicken is done when you insert a thermometer in the thigh and it reaches 165°F. The key is finding the right part of the thigh and making sure the thermometer doesn't touch the bone.

    Why is My Skin Not Crispy?

    This recipe isn't mean to use the skin since you are pulling chicken from the bone. You are cooking low and slow which imparts more smoke flavor.

    However if you want crispy skin, after smoking for 30 minutes at 225°F, increase the temperature to 375°F and cook for another 1 to 2 hours until it reaches temperature.

    Spatchcocking the chicken and adding 1 tablespoon of baking powder to the rub also helps crisp up the chicken.

    Do I Allow the Chicken to Rest?

    It is important for the smoked pulled chicken to rest. When the chicken reaches the correct temperature, remove from the smoker and cover loosely in aluminum foil for 15-20 minutes before shredding.

    Letting it rest keeps the juices in the chicken.

    Oven Option

    If you don't have a smoker, you can roast the chicken in the oven. Just place on a foil-lined baking sheet and cook at 350°F for about 1 hour and 15 minutes, or until done.

    Best Uses for Smoked Pulled Chicken

    The beauty of this pulled chicken is you can use it in so many ways:

    • BBQ Chicken Sandwiches
    • Chicken Fajita Nachos
    • BBQ Chicken Pizza
    • Green Chicken Enchiladas
    • Chicken Tacos
    • Chicken Fajita Wrap

    Equipment

    The type of equipment you use can have a big impact on the flavor of the smoked chicken. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:

    • Pellet grill - my favorite as I love the simplicity and flavor.
    • Charcoal grill - you can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
    • Smoker - whether it is electric, gas or charcoal, any of them will work to make a great dish.

    Pro Tips/Recipe Notes

    • Use apple, cherry or maple wood for smoking. They all complement the chicken perfectly.
    • You can skip the injection if you want. It just keeps the chicken super juicy.
    • If you don't want to make your own spice rub, just use store-bought.
    • When the chicken reaches the correct temperature, cover loosely in aluminum foil for 15-20 minutes before shredding. Letting it rest keeps the juices in the chicken.
    overhead shot of smoked pulled chicken in white plate

    Similar Chicken Recipes

    • Instant Pot BBQ Chicken
    • Grilled BBQ Chicken
    • Smoked Boneless Chicken Thighs
    • BBQ Chicken Kebabs

    If you’ve tried this smoked pulled chicken recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    close-up of smoked pulled chicken stacked on white plate
    Print Recipe
    5 from 2 votes

    Smoked Pulled Chicken

    This smoked pulled chicken just melts in your mouth and is loaded with flavor. Oh and it's great on its own or added to other dishes.
    Prep Time20 mins
    Cook Time3 hrs
    Total Time3 hrs 20 mins
    Course: Main Course
    Cuisine: American
    Servings: 6
    Calories: 344kcal
    Author: Ryan Beck

    Ingredients

    • 1 (3-4 lb) whole chicken
    • ½ cup BBQ sauce

    Apple Cider Injection

    • ¾ cup apple cider
    • ¼ cup unsalted butter, melted
    • 1 teaspoon garlic powder
    • ¼ teaspoon salt

    Sweet Rub

    • 2 tablespoon brown sugar
    • ½ tablespoon sea salt
    • 1 teaspoon black pepper
    • 1 teaspoon smoked paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon ground mustard
    • ½ teaspoon dried thyme
    • ⅛ teaspoon cayenne pepper

    Instructions

    • Remove the giblets, heart and neck from the chicken and pat dry.
    • Combine the apple cider, melted butter, garlic powder and salt in a jar. Inject the mixture 3 times in each breast, twice in each thigh and once in each leg.
    • Mix rub ingredients in bowl and rub outside the chicken.
    • Preheat smoker to 225°F. Place the chicken in the smoker and smoke until the internal temperature reaches 165°F. It should take about 45 minutes per lb, so 2.5-3.5 hours depending on the size of the chicken.
    • Once done, remove and let rest for 15 minutes. Shred and drizzle some BBQ sauce over it.

    Notes

    • Use apple, cherry or maple wood for smoking. They all complement the chicken perfectly.
    • You can skip the injection if you want. It just keeps the chicken super juicy.
    • If you don't want to make your own spice rub, just use store-bought.
    • When the chicken reaches the correct temperature, cover loosely in aluminum foil for 15-20 minutes before shredding. Letting it rest keeps the juices in the chicken.

    Nutrition

    Serving: 1g | Calories: 344kcal | Carbohydrates: 21g | Protein: 44g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 120mg | Sodium: 1075mg | Potassium: 44mg | Fiber: 0g | Sugar: 18g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

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