Smoked Pulled Chicken

Name: Smoked Pulled Chicken
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Ingredients: 1 (3-4 lb) whole chicken; 1/2 cup BBQ sauce; 3/4 cup apple cider; 1/4 cup unsalted butter, melted; 1 tsp garlic powder; 1/4 tsp salt; 2 tbsp brown sugar; 1/2 tbsp sea salt; 1 tsp black pepper; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp ground mustard; 1/2 tsp dried thyme; 1/8 tsp cayenne pepper

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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 to smoked hot dogs to smoked pork butt. 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. And if you're craving wings, you can never go wrong with these crispy smoked chicken wings.

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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:

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

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.