Dining and Cooking
Smoked Carolina Style Pulled Chicken
In American Recipes

Smoked Carolina Style Pulled Chicken



Using the Char-Broil Electric Smoker I smoke two chickens with apple wood until they are fall-apart tender. At that point, something magical happens when I add an Eastern North Carolina Barbecue Sauce that was sent to me by my friend Scott at The Real Show BBQ channel: http://bit.ly/2wS35JN . When mixed with the pulled chicken for sandwiches, the amazing flavors of the sauce kick into high gear giving me one of the best sandwiches I’ve ever eaten.

Subscribe To My Channel: http://bit.ly/CWRsubs

============
Items Used In This Video

All Items In My Amazon Store: https://www.amazon.com/shop/cookwithry
Char-Broil Deluxe Digital Electric Smoker 725 sq in: http://amzn.to/2ywtcVW
ThermoPro Wireless Thermometer: http://amzn.to/2HICvFP
Nitrile Gloves: https://amzn.to/2F2G9Jd
Instant Read Thermometer: https://amzn.to/2quT94P
Desert Gold Seasoning: https://amzn.to/2vIhnw0
Large Aluminum Pan: http://amzn.to/2uZytCW

============
Video Equipment I Use

Canon T7i: http://amzn.to/2u1cgqN
Canon EF-S 18-135mm f/3.5-5.6 IS USM Lens: http://amzn.to/2s1bQMe
Canon EF-S 10-18mm f/4.5-5.6 IS STM Lens: http://amzn.to/2t2lBKP
Saramonic Dual Wireless VHF Lavalier Microphone: http://amzn.to/2sWyeut
Shure VP83 Microphone: http://amzn.to/2t0ilnG
NEEWER CN-216 216PCS LED Dimmable Light: http://amzn.to/2tzPW51

============
You can help support Cooking With Ry through PayPal
https://www.paypal.me/cookwithry

Thank you so much for your support!

============
Instagram: https://www.instagram.com/rynedoug/
Facebook: https://www.facebook.com/cookingwithryne/

============
Amazon Links:

As an Amazon Associate I earn from qualifying purchases.

Other Links:

Other links in this description may be affiliate links which allow me to earn commissions from sales.

============
#cooking #bbq #chicken #barbecue #grilling

50 Comments

  4. wharp

    I made that sauce a few days ago, I tried it alone and wasn't impressed but I tried it today on a pulled pork sandwich and man it was really good.

  6. Nya Nates

    For this “ode to Scott” vid I would’ve used a different sauce that everyone can get online. The rest of us can’t replicate it.

  7. aaron beaudette

    I love watching you cook. I love how simple you keep things. That being said, you have got to stop saying samwich. It's sandwich. Please make this small change. Again, I love your channel, but this change Needs to be made 😉

  12. HomeValue Glass

    Beautiful, thanks so much. I want to do this with a Turkey. Just curious why you don't cut up the skin and mix it in? You'd think it would add some flavor bursts.

  13. KenB

    Just another homegrown North Carolinian, here, though I now live in MD. I'm from the central/piedmont region, where the sauce is the same as the "east." The rundown: (1) Eastern-style NC sauce is found from the central part of the state all the way to the coast, so perhaps it's the most prevalent sauce (NC's a big state), but I can't confirm that. This sauce can be as simple as white/apple cider vinegar, pinch of salt, pinch of sugar, and red pepper flakes, or as complex as Scott's, which I'm sure starts with those basic ingredients but adds quite a few other things for complexity of flavor. Like the coastal Carolinian, I grew up on this kind of sauce, being from Rougemont (rural town just north of Durham). This sauce can be quite clear, if you just use the basics, or quite dark like Scott's. The common taste, however, is quite a bit of tartness, but when balanced with the right amount of sugar (brown or white) and heat from red pepper flakes/fresh cut peppers, it is perfection, because it enhances, rather than masks, the taste of the beautifully smoked pork (or chicken)…but I'm biased. (2) Western-style NC sauce, of which Lexington is most famous, is most common maybe from about High Point to the mountains making up the state's western border. This sauce takes the basic ingredients from the eastern sauce and adds ketchup for color and a little sweetness, so it's usually quite red. Again, that's just the basic sauce, so just like Scott does with his eastern-style sauce, there are those who add a ton of complexity to the western/Lexington-style sauce. Note – this sauce can wind up looking like the sweet BBQ sauces of regions like Missouri and Tennessee, but don't be fooled–it's nearly as tart as eastern NC sauce! I've met many people who've come away disappointed in NC sauce because they tried slathering it on ribs or chicken and were expecting it to taste like KC Masterpiece or something. Wrong sauce for that. (3) Southern NC style sauce, otherwise known as South Carolina style, to my understanding, is typically found mainly in the Charlotte area and other southern areas of NC near the South Carolina border. This sauce is famously mustard-based. Again, it takes the basic ingredients of the eastern-style NC sauce and adds not just mustard, but quite a bit of sweetener such as honey or brown sugar. The result is a yellow sauce that is usually much sweeter sauce than any of the NC sauces, while maintaining a mustard flavor profile. I'm like Ry (big fan btw), I enjoy all sauces from all of the regions. BBQ is truly american, so it should bring us all together, not divide us. Keep doing what you're doing Ry and Scott!

  18. Sanfran49erfan

    put that chicken skin in a microwave for a few minutes. render it out, pour the grease in the chicken and chop up the chicken cracklins and mix in the chicken. whole other level

  20. Dallas Andrews

    like your video's. but going to stop if you can not make your own rub. That is like a machinic sending his engine out to a rebuilder instead of doing it himself

  21. Jabus Spires

    This looks wonderful. I'm going to make it this next week. Good change of pase from my usual Pulled pork!

  22. Aharon Holtzman

    My pulled chicken sauce recipe: 3 parts mayo 1 part bbq 1 part honey 1 part Dijon mustard, sprinkle of lemon or lime juice, season accordingly. If you try it, let me know how it tastes

  23. Chris Beaton

    i have watched this video..a billion times..lol..and as you know I have made a version of the sauce compliments of the real show bbq,,today its minus 5 degrees celsius..i am doing this right now on the masterbuilt..lol
    cheers ry..send ya some pics on messenger

  30. SamApples

    Man look, I love pulled chix sandwiches. I know all about the wow! My bro is a sauce king

  35. Brian Koundry

    I know your video is 2 years old but it really looked like you were enjoying the sandwiches lol I would have used the small slider type Martin potato buns only because they would go down in a
    GULP !!!!! 👍🏻. Stay safe

  37. Nunya

    I don't really like a lot of barbecue sauce, because it overpowers the meat flavor, but like the flavor. That sauce is thinner than we normally see, so you don't just taste the sauce.

  42. Gatorade

    I like watching there actions after trying something. Lol.. how much you charge and I’ll send some my home made stuff lol

  46. Preston R

    I cooked a chicken for mom on mother's day just like this on my weber kettle and it turned out beyond perfect. Thanks for the amazing video

  47. Michael Pitre

    Excellent video, I have a tip for using that chicken skin, I do the same thing with rings/gratons/cracklins left over from rendered bacon, which I blend them up to a fine grind and put them in my beans etc. Take the chicken skins and put them in a container with the liquid, maybe a little water as well and blend them up to a liquid, then use them to season the pulled chicken, adds so much more flavor.

  49. Julian Pagano

    I enjoy your videos and particularly the times and temperature directions. As for the flavouring, I don't live in your country so the rub names don't mean anything to me. I enjoy learning how to make home made rubs. When you mention the rubs you use, I'd love to have a general idea of what spices and seasonings they are made up of. Thanks again

Write A Comment