# What You'll Need:
→ For the chicken
01 - 2 lb boneless, skinless chicken thighs or breasts
02 - 2 tbsp extra-virgin olive oil
03 - 2 tbsp BBQ dry rub (blend of smoked paprika, packed brown sugar, salt, freshly ground black pepper, garlic powder, cayenne)
04 - 1 cup chicken broth or apple juice (for smoking moisture)
→ For the white BBQ sauce
05 - 1 cup mayonnaise
06 - 2 tbsp apple cider vinegar
07 - 1 tbsp freshly squeezed lemon juice
08 - 1 tbsp prepared horseradish
09 - 1 tbsp Dijon mustard
10 - 1 tsp granulated sugar
11 - 1 tsp freshly ground black pepper
12 - 1/2 tsp fine sea salt
13 - 1/2 tsp garlic powder
14 - 1/4 tsp cayenne pepper
→ For serving
15 - 6 sandwich buns
16 - 1 cup prepared coleslaw (optional)
# How-To:
01 - Preheat smoker to 250°F. Place a small pan filled with 1 cup chicken broth or apple juice on the smoker floor or in a water tray to create a moist smoking environment.
02 - Pat chicken dry with paper towels, drizzle evenly with olive oil, then rub the BBQ dry rub over all surfaces to coat thoroughly.
03 - Arrange the seasoned pieces on the smoker grate leaving space between pieces for smoke circulation. Insert a probe thermometer into the thickest part of one piece if available.
04 - Smoke at 250°F for about 2 hours, or until the internal temperature reaches 165°F and the meat yields easily to a fork.
05 - Remove chicken from the smoker and transfer to a tray. Tent loosely with foil and let rest for 10 minutes to allow juices to redistribute.
06 - Using two forks or meat claws, pull the chicken into shreds, discarding any excess fat or sinew. Transfer shredded meat to a large mixing bowl.
07 - While the chicken rests, whisk together mayonnaise, apple cider vinegar, lemon juice, prepared horseradish, Dijon mustard, sugar, black pepper, salt, garlic powder and cayenne until smooth and emulsified.
08 - Add 3/4 of the white BBQ sauce to the shredded chicken and toss to coat evenly, reserving the remainder for serving.
09 - Toast buns if desired. Pile a generous portion of dressed pulled chicken onto the bottom halves, top with coleslaw if using, drizzle with additional white BBQ sauce and close with the top halves.
10 - Serve immediately while warm. Offer extra sauce on the side and refrigerate leftovers within two hours.
