Bacon Bourbon Pulled Chicken

Bacon Bourbon Pulled Chicken

  • BBQ Type: Smoker
  • Fuel: Charcoal
  • Cooking Time: 1 h 30 min to 2 h
  • 4 to 6 portions

Ingredients

  • 2 Whole chickens
  • Coleslaw
  • Burger buns
  • Mayonnaise or your favorite condiment

Carolina style BBQ Rub

  • ½ tbsp - Paprika
  • 1 tsp - Garlic powder
  • 1 tbsp - Salt
  • ½ tbsp - Ground white pepper
  • ½ tbsp - Ground black pepper
  • ½ tbsp - Brown sugar
  • 1 tsp - Mustard
  • ½ tsp - Cumin

Bacon Bourbon BBQ Sauce

  • ½ cup - Bacon, sliced
  • ⅓ cup - Onions, diced
  • ⅓ cup - Bourbon
  • ⅔ cup - Brown sugar
  • 1 cup - Apple cider vinegar
  • 1 ⅔ cup - Ketchup
  • 1 tsp - Red pepper flakes
  • ½ tbsp - Salt
  • 1 tsp - Ground black pepper

Equipment

Preparation

  1. Preheat your smoker at 230°F;
  2. Using kitchen shears or a sharp knife, remove the chicken’s backbone and make a cut through the breastbone from the inside so the chicken can lay flat like an open book;
  3. Mix the Carolina Style BBQ Rub ingredients together and season the chickens on both sides;
  4. Place the birds in your smoker and toss 3 to 4 wood chunks onto hot coals for smoking. If you are using a wireless meat thermometer, insert one of its probe in the deepest section of the breast without touching the bones; Cook until the internal temperature reaches 165°F;
  5. In a saucepan, cook the bacon with the onions until golden brown, then add all of the remaining ingredients; Simmer for 10 minutes;
  6. Once the birds have reached an internal temperature of 165°F, remove from the smoker and let rest for 30 minutes covered with aluminum foil;
  7. Using powder free latex gloves, shred the chickens with your hands and discard the bones; Mix in the Bacon Bourbon BBQ Sauce;
  8. Assemble each sandwiches with mayonnaise, pulled chicken and coleslaw. Enjoy.

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