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
- Grilling & Smoking Meat thermometer
- Aluminum drip pan
- Wood chunks for smoking, preferably apple & hickory
Preparation
- Preheat your smoker at 230°F;
- 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;
- Mix the Carolina Style BBQ Rub ingredients together and season the chickens on both sides;
- 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;
- In a saucepan, cook the bacon with the onions until golden brown, then add all of the remaining ingredients; Simmer for 10 minutes;
- 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;
- Using powder free latex gloves, shred the chickens with your hands and discard the bones; Mix in the Bacon Bourbon BBQ Sauce;
- Assemble each sandwiches with mayonnaise, pulled chicken and coleslaw. Enjoy.