SMOKED Pulled Chicken Recipe – How to Make Pulled Chicken Sandwiches

SMOKED BBQ Pulled Chicken Recipe – How to Make Pulled Chicken Sandwiches
► SHOP SNS GRILLS AT https://snsgrills.com/
► SHOP MEATHEAD RUBS https://snsgrills.com/collections/rubs-sauces

This Smoky Pulled Chicken Sandwich recipe is truly amazing and simple to do! Once you get a bite of one of these sandwiches, you’ll be adding them to your regular menu at home! Mike from “Everyday BBQ” Barbecue will show you how to bring this recipe to your table step-by-step! This cook will be done on the Slow N’ Sear Kettle. See below for everything you’ll need and full directions for this recipe!

How To Make BBQ Pulled Chicken
00:00 How To Make BBQ Pulled Chicken
00:43 How to make your pulled chicken sauce
01:17 How to prepare your Chicken for cooking
04:30 How to set up the Slow N Sear Kettle to cook Chicken
05:31 How to BBQ Chicken on a Kettle Grill
07:20 How to pull your chicken for eating
09:08 Final results and taste test

Please subscribe so you don’t miss our future BBQ videos!

► Check out this recipe/method on our website https://snsgrills.com/pages/pulled-chicken-sandwich

Slow ’N Sear® Accessory https://tinyurl.com/y5838q24
Slow ’N Sear Kettle https://tinyurl.com/yxf6dssu
Slow ’N Sear Kamado https://tinyurl.com/yymxp7zf
Thermometers https://tinyurl.com/y6lstdg7

Connect with us:
Newsletter (exclusive deals) https://snsgrills.com
Instagram https://www.instagram.com/snsgrills/
Facebook https://www.facebook.com/snsgrills
Facebook Fan Group https://tinyurl.com/y4h99764

#SlowNSear #SNSGrills #BBQChicken

Hey everybody welcome back to sns grills my name is mike from the everyday barbecue youtube channel and today we’re going to be doing some smoky pulled chicken sandwiches this is an awesome recipe we’re going to be doing it out on the slow and sear kettle and it’s coming up right now

Once again welcome back to the channel everyone we really appreciate all your support if you’re not subscribed to the channel yet consider doing so by hitting that button down there so you don’t miss out on any of these great recipes don’t forget i’ll have a link down below to

This full recipe and all the show notes in case you have any questions now without any further ado let’s get started so we’re going to start things off with about a cup of mayonnaise because we’re going to be making a chipotle garlic black pepper lime mayo it’s going to be delicious you

Can call it whatever you want so to our mayonnaise we’re going to be adding some chopped chipotle peppers minced garlic coarse black pepper fresh squeezed lime juice and just a pinch of sugar to balance this out now we just need to get this combined all right we are all set there i’m gonna

Get this covered up and into the refrigerator next is to get our chicken prepped i’ll see you in a minute so with our chipotle mail chilling in the refrigerator it’s now time to get this chicken prepped and we’re gonna start by removing the backbone so this

Is really easy and i know a lot of people get intimidated by this but i’m going to show you exactly how to do it so just settle in and relax just take your fingers feel down the backbone here you’re going to see exactly where it is

Then you’re going to get yourself a nice set of kitchen shears start down here at the bottom and just begin working your way up that backbone there’s one side now we’ll do the other now you can also do this with a knife but you have a tendency to sometimes cut

A little bit too deep so using a set of kitchen shears is really the way to go And there we go in less than a minute the backbone is removed now you don’t have to discard this and waste this you can use this for chicken stock so keep that in mind now i’ve got a little bit of excess fat here i’m just going to go ahead and remove this

Now we’re going to half this chicken so we are just going to cut right down the center of the breastbone you may also sometimes hear it referred to as the keel bone because of the shape anyway just take your knife make a cut right down the center

Now i like to just have some paper towels on hand just so i can go ahead and dab this a little bit now we’re going to do a quick dry brine on this only about two hours and we’re gonna be using meatheads pork rub for

This now i know it’s pork rub but it goes really good on chicken too so we’re just gonna hit this up with a generous coating here and i like to start by doing the inside first so that once i flip it over i don’t have to worry about losing any of

That coating that i put on it and we’ll just pat that in and let it sit for about a minute before we flip it once again we’re going to just give this a quick pat dry we’re not trying to get it totally dry we’re just trying to get

Some of this moisture off the top here the smell and the color of this rub is just phenomenal i always like to give it the full treatment get underneath those legs now i just want to pat this in once again our chicken halves are ready to go

They’re on a rack on a tray to catch drippings i’m going to go ahead and get this into the refrigerator for about two hours doing this dry brine is going to help draw moisture out of the meat and then it’s going to soak back in with those flavors from this rub and that

Salt and you can even do this as much as overnight but we’re just gonna go about two hours that’s gonna be plenty for us today i’m gonna get these into the refrigerator i’ll see you in two hours time and we’ll start talking about setting up the slow and sear kettle for today’s cook

Okay it’s been exactly two hours and you can see that this rub has started to really soak into the skin it started to draw some moisture out of the meat and that really helps it adhere long story short this dry brine will help flavorize tenderize and it’s gonna help us achieve

That drier crispier skin that we’re looking for at the end of this cook now this rub already smells delicious so it’s time to get these on the cooker now let’s talk about the cook we’re going to be cooking on the slow and sear kettle today at a temperature of about 325

Degrees fahrenheit if you’re a little under or a little over you’re fine but keep it right in that 325 degrees we’re going to be using the slow and sear today i also have the drip and griddle in place for easy cleanup and the water reservoir is in place but we’re not

Going to be cooking with water today the lighting technique for this is you’re going to take one full chimney of charcoal pour half of it into the slow and sear i did place a chunk of hickory today but that’s optional pre-light the other half pour those on top spread them

Out evenly place your lid on the cooker and open the top and bottom vents all the way once you get to about 75 or 100 degrees of your target temperature just start choking back those vents until you get it dialed in here’s a quick peek at what my final vent settings look like

Today but keep in mind there’s a lot of variables to this i am monitoring temperatures today with the s s 500 remote thermometer which i ran through the pro port now that our temperatures are dialed in there’s nothing left to do but to get this chicken out on the

Indirect side of the cooker we’re going to check in about halfway through the cook i’ll see you then We are exactly one hour into this cook our chicken is sitting at about 132 degrees fahrenheit in the coolest part let me show you what it looks like now you can see we’re getting some really nice color here the skin is starting to dry up and crisp up it

Smells absolutely incredible out here let me get this lid back on okay so these are coming along perfectly we’re just going to let them finish up to a temperature of 160 to 162 degrees fahrenheit in the deepest coolest part then i’m going to remove them from the

Cooker let them rest just long enough for us to be able to pull them apart and we’re going to build some delicious sandwiches i’ll see you then Okay so total cook time was just under two hours and i did let these cool for about 10-15 minutes now hear that skin okay i’m just gonna separate this and start pulling it just look how juicy this is you can just see from where i had the probe if you squeeze this

There’s just juice everywhere don’t even need a knife this just comes right apart and i’m going to pull this breast skin here because we’re going to chop this up and make that part of the sandwiches so we’re just going to start pulling this apart all right i’ve got that all pulled apart

That’s brass thigh leg wing and we are just going to now mix this up with all those juices on the board i’m going to go ahead and chop up this skin there we go now we’ll put that skin in here and we’re just going to mix this up again

Okay this is ready to go now i’m going to move this aside and we are going to build a couple delicious sandwiches as we call them where i’m from start with our chipotle mayo with the bottom bun now we’re going to pile this chicken high gotta be generous pile that nice and high

Now for the other okay now some nice thinly sliced red onion this is gonna add some great crunch and nice bite some sharpness to the sandwich i love some dill pickle so we’re going to get a couple pickles on each of these let’s drizzle some more of our mayo on top

I mean why not now for the crown oh yeah the smell in my kitchen right now is it’s indescribably good one more look for good measure and like i always say cheers everyone that is well worth the work beautiful smokiness in there that rub is got a perfect balance of sweet and savory

And all the elements to this sandwich that mayo wow that really sets it off i gotta go in for a little bit more that is out of this world good you’ve gotta give this one a try at home i’m telling you okay so that’s it i genuinely appreciate all your time and

Support thanks for hanging out with me today take care until next time remember two zones are better than one and i’ll see you on the next video