Smoked Barbecue Pulled Chicken

• Gluten free
• Paleo

• Meat

  • 1 Frying chicken, whole

• Produce

  • 1/4 lb Apple wood smoking chips

• Baking & Spices

  • 1/2 cup Texas style bbq rub

• Dairy

  • 1/2 cup Butter

Found on dadwithapan.com

Description

Directions

• In a bowl mix about 2 tbsp of the Texas Style BBQ Rub into the soften butter.
• Rub the butter mixture under the skin of the bird. Really get in there and get as much of the meat as possible.
• Rub a little extra butter on the skin as well.
• Shake your Texas Style BBQ Rub seasoning liberally all over the chicken, make sure you get every nook and cranny.
• Wrap it up in heavy duty aluminum foil.
• Place on your grill/smoker at about 230°
• After about 3/12 hours take off the grill and make sure the internal temperature is 165° F. If it is go ahead and remove it from the foil and place back on the grill
• Add some smoker chips to a smoker box, or you can use tin foil
• Wrap the tinfoil into a rectangle as tightly as possible, then poke a few holes into the top
• Continue to cook and smoke your unwrapped chicken for another 30-45 minutes to increase the smoked flavor, and dry up the skin. Keep the lid closed on your grill to capture all the smoke!
• It should be a beautiful golden brown when its done!
• You can serve as is, or pull it apart with a fork. I like to shake in a little more bbq rub into the chicken after pulling as well as a couple squirts of bbq sauce. Then serve on a bun with some BBQ sauce and enjoy!