Pulled Chicken is a slightly different take on pulled pork.
What it really means is slow-grilling a whole chicken at a low temperature up to and past 195°F.
Even though the chicken stays juicy, it’s usually a bit drier than the pork collar normally used for pulled pork. I fix that by injecting the chicken and then mixing the finished “pulled” chicken with BBQ sauce.
The chicken also sits in a brine for about a day. It’s cooked like a beer can chicken to keep it extra juicy, and I inject the breasts with beer too.
In this recipe I use apple wood chips for smoke, but feel free to use your favorite.
If you want to compare it with another slow-cooked chicken variation, check out Crispy Beer Chicken. For poultry temperatures, we also have our temperature guide for poultry.
Recipe: Pulled Chicken – Slow-Grilled Chicken With Beer, Brine, and BBQ Sauce
