Smoked Pulled Chicken

Forking into a tender smoked chicken for pulled chicken tacos.

A fabulous main dish for the family cookout, and ramping up tacos, burritos, and salads with this easy recipe. This stress-free, set-it-and-forget-it method makes summer cookouts fun and easy.

Course Main

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 3

Marinating and Resting Time 1 20

Total Time 4 25

Servings

Calories 577kcal

Author Imma

Equipment

1 smoker

Ingredients

1 4-5 pound (2-3kg) whole chicken
1 tablespoon (7g) onion powder
1 tablespoon (10g) garlic powder
1½ teaspoons (4-5g) dried thyme
1½ teaspoons (3g) dried oregano
1½ teaspoons (3-4g) rubbed sage
1½ teaspoons (4g) black pepper
2 teaspoons (11-12g) salt
¼ teaspoon (<1g) cayenne pepper
½ teaspoon (1g) mustard powder
1 teaspoon (3g) paprika
1 teaspoon (3g) celery seed (optional)

Instructions

Combine the garlic and onion powder, thyme, oregano, sage, black pepper, salt, cayenne pepper, mustard powder, paprika, and celery seeds in a small bowl, and set aside.
Rinse and pat the chicken dry with paper towels. Generously coat the chicken with the spice mix, covering every inch.
Let it sit covered in the fridge for about an hour (or 24 hours for prepping it ahead) for the flavors to penetrate. Let your chicken come to room temperature before smoking.
When ready to smoke, preheat the smoker or pellet grill to 225°F (110°C) and double-check the hopper to make sure it has enough pellets. If using a charcoal grill, place the coals on one side to create a hot side, leaving the other side for indirect heat.
Clean and lightly oil the grates, and place the chicken directly on them.
Close the lid and smoke for 3-4 hours, or 45-60 minutes per pound. An instant-read thermometer should read an internal temperature of 165°F (75℃).
Remove the chicken from the smoker and let it rest for 15-20 minutes so the juices reabsorb into the meat and are evenly distributed.
Shred the chicken with two forks until the meat is shredded into bite-sized pieces.
Serve hot as a main dish or make sandwiches, tacos, or salads.

Notes

Rinsing chicken is controversial, but you don't know where that chicken has been. Besides, you can disinfect your utensils and kitchen with hot soapy water and spray with a mild bleach or vinegar solution. One tablespoon of bleach or distilled vinegar to a gallon of water works great.
Avoid using a barbecue fork to remove the chicken from the smoker. Instead, use tongs to avoid piercing the meat and losing those delicious juices.
Please remember that the nutritional information is an approximation and can vary greatly based on the ingredients used in the recipe.

Nutrition