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.

6 Servings


  • 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
BBQ Sauce
  • 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
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Step 1 Of 8
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!
Up Your Game: How to Clean and Maintain Your Smoker
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