Step 1

Preheat the smoker. Preheat your smoker to 225 degrees F using a mild fruit wood like peach.

Step 2

Prep the chicken. Remove any giblets or neck from inside of the chicken and pat dry.

Step 3

Inject the chicken. In a jar, combine the peach juice, whiskey, and melted butter. Inject this mixture into your chicken in several spots. Be sure to inject in at least 3 different places in each breast, 2 places in the thighs, and 1 time in each leg. Work quickly during this step to prevent your butter from getting hard and clogging your injector. If your butter does start to harden, you can microwave the jar of liquid for 30 seconds to soften it up again.

Step 4

Season the chicken. Season your chicken liberally on all sides with the Sweet BBQ Rub (link in recipe notes).

Step 5

Smoke. Place in the middle of your smoker and close the lid. Smoke for 45 minutes per pound of chicken. A 3-4 pound bird will take 2.5-3.5 hours.

Step 6

Sauce and finish smoking. When the internal temperature of your meat reaches 150 degrees F, brush liberally with the whiskey peach BBQ sauce. Check the temperature in both the thighs and the breasts and when your internal temperature reads consistently 160 degrees F, remove the chicken to a rimmed serving platter or baking sheet

Step 7

Rest the chicken. Cover the chicken tightly with aluminum foil to allow the chicken to come up to 165 degrees F and rest for 20 minutes.

Step 8

Shred and serve. Shred the chicken and set it onto your serving platter. Discard the carcass or save for homemade stock. Drizzle your smoked pulled chicken with more of the Whiskey Peach Barbecue Sauce and serve on toasted buns.