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Step 1
Bring Smoker or Grill set up for indirect heat to a cooking temperature of 275⁰ using a few chunks of pecan wood added to the hot coals for smoke flavor.
Step 2
Remove Chicken from packaging and rinse under cool water. Be sure to remove neck and giblets from cavity.
Step 3
Season the outside of each chicken with AP rub (Salt, Black Pepper, and Garlic) and a layer of The BBQ Rub (any bbq rub can be substituted).
Step 4
Place chickens on cooking rack and hold smoker temperature steady at 275⁰.
Step 5
After 1 hour place a wired meat probe into thickest part of Breast. Set alarm for 165⁰ internal.
Step 6
Remove chicken from smoker when internal temperature hits 165⁰ in breast and 175⁰ in thigh.
Step 7
Rest chicken for 15-20 minutes on counter before pulling.
Step 8
Separate chicken from bone and shred into equal size pieces.
Step 9
For each sandwich Open a split bun or roll and layer pulled chicken topped with a good drizzle of White BBQ Sauce, and a heaping scoop of Blue Cheese Cole Slaw.
Step 10
Serve with your favorite Spicy Sweet Pickle and enjoy.