Like the classic pork barbecue this chicken is slow smoked to perfection chopped into pieces then tossed with a spicy sauce and served on a bun with coleslaw.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 HowToBBQRight | 2016-06-30 16:38:43 |  158,071 Views |
Smoked Chicken Sandwich | Pulled BBQ Chicken Recipe on Ole Hickory Pit
Serious Mealtimes / Joshua Bousel
Pulled pork is a wondrous thing. Made from pork shoulder it is slowly smoked until the intramuscular fat and connective tissue melt and soften leaving only tender juicy meat that can be easily shredded by hand. The process takes a good twelve to fourteen hours at a low temperature of 225°F (105°C) during which time the meat takes on a smoky flavor and develops an intensely flavored exterior. It is one of the classics of the barbecue cannon which begs the question: why hasn't pulled barbecue chicken achieved such a level of fame?
If my own experience is any indication the answer is that pulled chicken no matter how tender and juicy it can be almost always lacks the right balance of meaty seasoning and smoke. It’s often so overloaded with sauce that any trace of chicken flavor is completely drowned out. It’s also often devoid of smokiness unless the barbecue sauce contains liquid smoke (an ingredient I detest for its overwhelmingly pungent flavor).
