Smoked Pulled Chicken Sandwich Recipe

This Smoky Pulled Chicken Sandwich recipe is truly amazing and simple to do!  Once you get a bite of one of these sandwiches, you’ll be adding them to your regular menu at home! Mike from “Everyday BBQ” will show you how to bring this recipe to your table step-by-step! This cook will be done on the Slow 'N Sear® Kettle. See below for everything you’ll need and full directions for this recipe!

Ingredients

• 1 whole Chicken
• Meathead’s Pork Seasoning
• Thin sliced Red Onion (you can also use pickled red onion)
• Dill Pickle 
• Good Sandwich Buns (use your favorite)
  

Chipotle Garlic Mayo
Ingredients:

• 1 cup Mayo
• 2 chopped Chipotle peppers
• 1 tablespoon minced Garlic
• 1 tablespoon coarse Black Pepper
• Juice from 1 fresh squeezed Lime
• Pinch of Sugar

Mx together in a bowl, and chill before serving. 

Prep

Start by washing your hands before performing any food prep.  Mix the ingredients for the Chipotle Garlic Mayo in a bowl, cover and chill in fridge before serving.  It’s a good idea to do this before you potentially contaminate the prep area with raw chicken.

Remove the backbone of the chicken using kitchen shears as shown in video.  Find the breast bone and cut straight down the center to halve the chicken.  Pat dry with a paper towel and apply Meathead’s Pork Rub generously to the underside.  Gently pat the rub in, let sit for one-two minutes then flip each half over to the skin side.  Once again, pat dry the outside, generously apply rub to entire exterior surface as shown in video.  Place the chicken halves on a tray with a rack and then allow it to brine for two hours in the fridge.  You can begin to prep your cooker around 30 minutes before brining is done.

Cook

Cook Temperature: 325°F. To achieve this, fill the Slow 'N Sear with one half chimney worth of unlit coals, (add a wood chunk if you like) light the other half chimney of coals and pre-heat them.  Once the lit coals are ready, pour them onto the unlit coals and spread them out evenly.  Place lid on cooker and open both top and bottom vents fully.  Once you get to 225-250°F, begin choking back both vents until you dial in your temperature. Be sure to monitor temps with your SnS-500 remote thermometer for accuracy. 

Once the chicken is done brining and the cooker is set to temp and ready to go, place the chicken on the indirect side of the cooker and place the lid on.  Allow the chicken to cook for approximately one hour, then check in on it to make sure everything is looking good, rotate if needed at this time.  Allow the chicken to finish cooking to a temperature of 160-162°F, be sure to double check the temperature in the deepest, coolest part of the breast with a instant read thermometer like the SnS-100. 

Once you verify temps on both halves, remove the chicken from the cooker and allow it to rest for approximately 10 minutes. 

At this point, you can slice or simply pull the chicken apart as I did in the video, add in some chopped breast skin and build your sandwiches as shown in video starting with bottom bun, mayo, chicken, red onion, pickle, more mayo and then top bun.  

SERVE AND ENJOY!