Applewood Smoked Chicken Sandwiches
2:24 - Prep 0:15 / Cook 2:09
Spatchcocked chicken smoked to perfection leads to the juiciest pulled chicken, slathered in BBQ sauce and thrown on a bun for a mouthwatering sandwich that'll please the tastebuds.
- 2 whole chickens
- coleslaw to garnish
- sandwich buns
- handful apple wood chunks
- 1 1/2 tablespoons paprika
- 1 1/2 tablespoons brown sugar
- 2 teaspoons onion powder
- 1/2 tablespoons salt
- 1 teaspoon black pepper
- 1 1/3 cup tomato sauce
- 1 tablespoon tomato paste
- 1 cup apple cider vinegar
- 1/4 cup molasses
- 1/4 cup brown sugar
- 3 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon juice
- a few dashes of Louisiana hot sauce
1. Preheat your smoker at 275°F.
2. Using meat shears or a sharp knife, remove the backbone from both chickens and make a small cut through the breastbone from the inside so the chicken can lay flat like an open book.
3. Combine all rub ingredients into a bowl and then rub both chickens on each side with the seasoning blend.
4. Place the chickens inside the smoker and toss 2 to 3 chunks of apple wood onto the hot coals for smoking. Close the lid and cook for 1.5 - 2 hours or until the internal temperature of the chicken reaches 165°F on an instant read thermometer.
5. While the chicken is smoking, combine all BBQ sauce ingredients into a saucepan and simmer for 15 minutes.
6. Once the chickens have reached an internal temperature of 165°F, remove from the smoker and cover with aluminum foil. Let rest at room temperature for 15 minutes.
7. Using heat-resistant gloves or meat claws, shred both chickens and discard the bones. Mix in the BBQ sauce.
8. Assemble the pulled pork and coleslaw onto grilled sandwich buns. Enjoy!
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