Pulled Barbecued Chicken on a Grill
Smoked barbecue pulled chicken, prepared on a charcoal grill, offers a practical method for mastering smoking techniques.
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Instructions
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Set up a full-size charcoal grill for smoking by lighting enough charcoal to cover half the grate with two layers.
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Place a drip pan next to the coals, add wood chunks, replace the grate, then place a water pan filled with water over the fire and cover with the lid.
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Heat the grill to 250-275 F (120-135 C) by adjusting vents.
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If brining, mix salt, sugar, and water, submerge the chicken for 4-6 hours, then rinse and pat dry.
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Apply a salt-appropriate spice rub under the skin and in the cavity, then refrigerate the chicken until the grill is ready.
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Place the chicken, breast-side up, on the grill grates over the drip pan once the grill reaches temperature.
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Cook for 1 to 1.5 hours, monitoring the grill temperature and fire.
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After 90 minutes, flip and turn the chicken, checking the fire and adding water or wood chunks as needed.
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Continue cooking for approximately 3 hours total, checking the breast and thigh temperatures for 185 F (85 C) to ensure easy shredding.
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Remove the cooked chicken, cover with foil, and let it rest for 15 minutes.
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Shred the meat, removing bones and fat.
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Warm the shredded chicken, then toss with barbecue sauce.