Pulled chicken is faster and easier than pulled pork and nearly as good. Smoke the chicken, shred the meat, and mix it with a good barbecue sauce. Now you have a delicious sandwich. For additional flavor top these sandwiches with freshly made Cole Slaw.
- 1 whole chicken
- 1 medium onion
- 1 cup/240 mL barbecue sauce (your favorite)
- 4 cloves garlic
- 4 whole cloves
- For the Rub:
- 2 teaspoons/10 mL brown sugar
- 1 1/2 teaspoons/7.5 mL salt
- 1/2 teaspoon/2.5 mL mustard powder
- 1/2 teaspoon/2.5 mL onion powder
- 1/2 teaspoon/2.5 mL dried thyme
- 1//2 teaspoon/2.5 mL black pepper
Prepare smoker for 4-5 hour smoke. Wash and pat dry the chicken. Combine rub ingredients and apply all over chicken, including under the breast and inside the cavity. Stuff with the onion, garlic, and cloves. Smoke until tender all the way through. The internal temperature of the breast at it's thickest point should be 165 degrees F/75 degrees C. Thighs should be 175 degrees F.
Remove chicken from the smoker and let cool for 15-18 minutes.
When cool enough to work with, put you largest skillet on the stove on a low heat. Remove stuffing and skin from chicken. Discard. Pull all the meat from the bones and place in the skillet. Add BBQ sauce and mix well. Let simmer until evenly heated. Serve on hard rolls or hamburger buns with coleslaw.