Barbecued Pulled Chicken
It takes time for smoke to penetrate, which is why most pulled chicken has dried out by the time it's sufficiently smoky. We wanted plenty of smoke and tender, moist meat.
Keywords
- Main Courses
- Southern
- US & Canada
- Chicken
- Poultry
- Grilling & Barbecue
- Sandwiches
- 4th of July
- Super Bowl
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Cooking tools:
- Grill
- Charcoal chimney starter
- Kitchen scale
- Airtight container
- Metal skewer
- Paper towel
- Aluminum foil
- Dutch oven
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Tongs
- Cooking grate
- Grill brush
- Carving board
- Chef's knife
- Cutting board
- Instant-read thermometer
- Mixing bowl
- Pot
- Ladle
- Sauce spoon
- Serving platter
- Serving bowl
- Hamburger rolls plate
- Pitcher
- Kitchen shears
- Kitchen towel
- Saucepan
Ingredients
- 1 cup salt, for brining
- 2 (4-pound) whole chickens, giblets discarded
- wood chips, about 2 cups soaked in water for 15 minutes and drained
- 2 teaspoons vegetable oil
- 1 onion, chopped fine
- 4 cups low-sodium chicken broth
- 1 1/4 cups cider vinegar
- 1 cup brewed coffee
- 3/4 cup molasses
- 1/2 cup tomato paste
- 1/2 cup ketchup
- 2 tablespoons brown mustard
- 1 tablespoon hot sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon liquid smoke
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