Smoked, shredded chicken in tangy white BBQ on soft buns, finished with optional coleslaw for crunch.
# Components:
→ For the Chicken
01 - 2 lbs boneless, skinless chicken thighs or breasts
02 - 2 tbsp olive oil
03 - 2 tbsp BBQ dry rub (paprika, brown sugar, salt, pepper, garlic powder, cayenne)
04 - 1 cup chicken broth or apple juice (for smoking moisture)
→ For the White BBQ Sauce
05 - 1 cup mayonnaise
06 - 2 tbsp apple cider vinegar
07 - 1 tbsp lemon juice
08 - 1 tbsp prepared horseradish
09 - 1 tbsp Dijon mustard
10 - 1 tsp sugar
11 - 1 tsp black pepper
12 - 1/2 tsp salt
13 - 1/2 tsp garlic powder
14 - 1/4 tsp cayenne pepper
→ For Serving
15 - 6 sandwich buns
16 - 1 cup coleslaw (optional, for crunch)
# Method:
01 - Preheat your smoker to 250°F (120°C).
02 - Pat chicken dry, drizzle with olive oil, and coat evenly with BBQ dry rub.
03 - Place chicken on smoker grate. Add chicken broth or apple juice to a pan inside the smoker to keep the meat moist.
04 - Smoke chicken for 2 hours, or until internal temperature reaches 165°F (74°C) and meat is easy to pull apart.
05 - Remove chicken, rest for 10 minutes, then shred using two forks.
06 - Meanwhile, combine all white BBQ sauce ingredients in a bowl and whisk until smooth.
07 - Toss pulled chicken with some of the white BBQ sauce (reserve extra for serving).
08 - Toast buns if desired.
09 - Pile smoked pulled chicken on the bottom half of each bun. Top with coleslaw (optional), drizzle with more white BBQ sauce, and cap with bun tops.
10 - Serve immediately.
