Description
Juicy, tender smoked pulled chicken sandwiches that are lighter than pork but deliver deep smoky flavor. Brined and slow-smoked for perfect texture, then tossed in butter and BBQ sauce for a summer BBQ favorite.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups water (for brine)
- 1/4 cup coarse kosher salt (for brine)
- 1/4 cup sugar (for brine)
- 2 tablespoons paprika (smoked or sweet)
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 tablespoon kosher salt (for rub)
- 1 tablespoon black pepper
- 1 cup BBQ sauce (vinegar-based preferred)
- 2 tablespoons unsalted butter
- 6–8 brioche buns
- Coleslaw (optional, vinegar-based)
- Applewood or Hickory wood chips
Instructions
- Brine the chicken: Dissolve 1/4 cup kosher salt and 1/4 cup sugar in 4 cups of warm water. Add cold water to chill. Submerge chicken breasts and refrigerate for 30 minutes to 4 hours.
- Prep the rub: Mix paprika, brown sugar, garlic powder, onion powder, cayenne, 1 tablespoon kosher salt, and black pepper in a small bowl.
- Dry and season: Remove chicken from brine and pat dry. Generously coat all sides with the dry rub, pressing it in.
- Preheat smoker: Heat smoker to 225°F (107°C). Add wood chips according to manufacturer instructions.
- Smoke the chicken: Place chicken on grates. Smoke for 2-3 hours until internal temperature reaches 170-175°F (77-79°C).
- Rest the chicken: Remove chicken from smoker and wrap tightly in aluminum foil. Let rest for at least 30 minutes.
- Shred and mix: Unwrap chicken and shred using two forks. Transfer to a large skillet, add butter and let melt. Add BBQ sauce (start with 3/4 cup) and toss over low heat for 2-3 minutes.
- Assemble: Toast brioche buns. Place pulled chicken on bottom bun, top with coleslaw and pickles if desired. Serve immediately.
Notes
Brining is crucial for moisture. Do not overcook; pull at 170-175°F. Toasting buns prevents sogginess. Chicken shrinks significantly when smoked, so double the batch for crowds. Can be made with chicken thighs (cook 3-3.5 hours).
- Prep Time: 45 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 12
- Sodium: 1200
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 38
- Fiber: 2
- Protein: 32
Keywords: smoked chicken, pulled chicken, BBQ, summer recipes, smoker recipes, chicken sandwiches, easy BBQ, healthy BBQ