This Smoked Pulled Chicken is tender, juicy, and loaded with tons of smoky flavor. Transform a whole smoked chicken by shredding the tender meat and making it into several other recipes.
There’s something irresistible about the smoky aroma and tender texture of pulled chicken. In my family, this has become one of our favorite smoker recipes.
Brine the whole chicken in a saltwater solution over night to achieve that tender, juicy goodness that makes this pulled smoked pork so special. Let me, Chef Sherry Ronning, show you my delicious pulled chicken recipe that is really super simple.
Whether you are hosting a backyard cookout or craving a hearty meal, smoked pulled chicken is sure to satisfy your cravings. Transform a simple chicken into several other recipes using a few techniques that are game changers.
So, start brining that chicken, fire up your smoker and enjoy the delicious flavors of a smoker at home.
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Ingredients for Pulled Chicken
- Whole Chicken
- Salt, Iodized
- Oil
- BBQ Rub
What Smoker to Use?
There are so many great smokers on the market today! In my house, we have several that we use depending on what we’re smoking. Our Rec-Teq Pellet Smoker has become our new favorite!
We use it all the time. My extended family and I own several different sizes and styles and we love them all.
We have the medium sized Rec-Teq 410 Pellet Smoker. My brother, Joel, has the smaller Rec-Teq Bullseye Smoker and the extra large Rec-Teq 1250 Pellet Smoker.
Smoked Chicken Recipe
For a very detailed recipe, check out my Smoked Whole Chicken. I give you all my tips on how to make a super juicy chicken with great smoky flavor.
From cleaning the chicken to the brining solution that you should use; I have the answers for you.
How to Make Smoked Pulled Chicken
Brine the Chicken: This is an important step that you do not want to skip. Brine the chicken 8 to 24 hours before you plan to smoke it. In a large pot dissolve the salt in cold water. Clean and rinse the inside of the chicken. Remove any excess fat. Place the whole chicken in the salt water and make sure it is completely covered with water. Store in the refrigerator until ready to smoke.
Preheat the Smoker: I like to use a Rec Teq electric pellet smoker. Fill the bin with your favorite pellet flavor. Preheat the smoker to 250°F.
Prepare the Chicken: Remove the brined chicken from the salt water. Rinse the inside and outside of the chicken. Pat dry with paper towel. Spread the oil on the outside of the chicken. Season the whole chicken generously with your favorite barbecue rub or seasoning. Make sure to coat the chicken evenly on all sides and also the inside of the bird.
Tie the Chicken: Use kitchen string or twine to tie the wing pieces to the bird. Next, tie the legs together so they are up close to the chicken.
Smoke Chicken
Smoke the Chicken: Place the seasoned chicken on the smoker grate with the breast side up. Insert the digital temperature probe (if there is one) into the chicken breast close to the bone but not touching the bone. Close the lid and let the chicken smoke.
Smoking Time: Smoke time will vary with every chicken. You are looking for an internal temperature of the chicken to be at 165°F at the thickest part. For a 6-pound bird, it will take about 4 hours to cook.
How to Make Smoked Pulled Chicken
Remove from Smoker: Once the chicken reaches the proper temperature and is fully cooked, remove from the smoker. Place on a cutting board or large plate. Let the chicken rest for at least 5 minutes before shredding.
Shred the Chicken: Separate the chicken meat from the skin, fat, and bones. Place the meat in a KitchenAid mixing bowl fitted with a flat paddle. Mix the meat on low speed until it is shredded. If you don’t have a mixer, place the meat in a large bowl. Use two forks to shred the chicken into small pieces.
Serve: Serve the smoked pulled chicken hot off the smoker or transform into other pulled chicken recipes.
Smoked Pulled Chicken Recipes
Whether you are serving it as a main dish, adding it to tacos, salads, making BBQ shredded chicken, or pizza toppings, smoked pulled chicken is sure to be a hit with family and friends. Try these flavorful variations:
- Smoked Pulled Chicken Salad: A tall pile of mixed greens topped with smoked shredded chicken, your favorite dressing, and toppings.
- Pulled Smoked Chicken Tacos: Fill soft tortillas with smoked pulled chicken, shredded lettuce, fresh Pico de Gallo, and shredded cheese. Want to use hard shell taco’s instead? Make Hard Taco Shells and fill with your favorite ingredients.
- Smoked Pulled Chicken Pizza: Top a pizza crust with smoked pulled chicken, onions, bell peppers, shredded cheese, and a drizzle of your favorite barbecue sauce.
How to Store Leftover Pulled Smoked Chicken
It is great to have leftover pulled chicken to transform into other recipes. Take your leftover smoked shredded chicken and make this chicken florentine soup.
Store chicken in an airtight container in the fridge for up to 6 days. Smoked chicken also freezes very well. Place in a Zip-lock baggy and remove as much air as possible. Freeze for up to 4 months.
Frequently Asked Questions
The cooking time for smoked pulled chicken can vary depending on the size and thickness of the whole chicken, as well as the temperature of your smoker. The chicken needs to reach an internal temperature of 165°F. Generally, it takes about 4 hours at 250°F for a whole chicken.
Brining the whole chicken in a mixture of salt and cold water before smoking can help keep the meat moist and tender. Make sure to brine the whole chicken 8 to 24 hours in the refrigerator before preparing to smoke.
Pulled Smoked Chicken
This Smoked Pulled Chicken is tender, juicy, and loaded with tons of smoky flavor. Transform a whole smoked chicken by shredding the tender meat and making it into several other recipes.
Ingredients
- Chicken, Whole 1 each
- Salt, Iodized 1/2 cup
- Oil 2 tablespoons
- BBQ Rub 1/2 cup
Instructions
- Gather all the ingredients for making a smoked chicken.
- In a large pot, add about one gallon of cold water and the iodized salt. Stir to dissolve the salt. In a clean sink unwrap, rinse with cold water, remove, and clean any gook from the inside of the raw chicken. Place the clean chicken into the prepared salt brine solution. Set into the refrigerator for 8 to 24 hours.
- Remove from the salt brine water, and rinse the inside and outside of the whole chicken. Place the chicken on a clean work surface such as a cutting board or a baking sheet pan.
- With a paper towel, pat the outside of the chicken to dry.
- Lightly cover the outside of the salt brined chicken with oil.
- Sprinkle an even layer of your favorite BBQ rub all over the chicken.
- Use kitchen string/twine to tie the legs together as well as tying the wing pieces to the chicken.
What Temperature to Smoke Chicken
- Preheat the smoker of your choice to 250°F. My smoker is an electric Rec Teq smoker. Make sure to fill the pellet bin with your desired pellets flavor. Competition blend pellets are what I use.
- When the smoker is at the correct temperature, place the prepared whole chicken onto the smoker rack with the breast side up.
- Insert the digital temperature probe (if you have one) into the chicken breast close so that it is not touching the bone and plug into the smoker control panel.
- Close the smoker lid and let the chicken cook.
How Long to Smoke a Chicken
- Smoking time for a whole chicken is going to vary! It takes about 4 hours to smoke a 6-pound whole chicken. Make sure to use an instant read thermometer to check the exact temperature of the smoker whole chicken. The desired internal temperature of the smoked chicken should be 165°F at the thickest part of the whole bird. Check several places on the chicken to insure its internal temperature of 165°F. You want the chicken skin to be a dark golden-brown color.
- Let the smoked whole chicken rest for at least 5 minutes before cutting into it. This allows the chicken juices to redistribute, resulting in a more tender and flavorful smoked chicken.
Shred the Chicken
- After resting, separate the chicken meat from the skin, fat, and bones. Place the chicken meat in a KitchenAid mixing bowl fitted with a flat paddle. Mix the chicken meat on low speed until it is shredded. If you don’t have a KitchenAid mixer, place the meat in a large bowl. Use two forks in each hand to shred the chicken into small pieces.
- Serve the pulled smoked chicken hot off the smoker or transform into other pulled chicken recipes.
Recommended Products
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 107Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 21mgSodium 1579mgCarbohydrates 4gFiber 0gSugar 3gProtein 6g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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