There’s something about the smell of smoked meat in the air that instantly makes me think of county fairs, backyard gatherings, and long summer evenings. Growing up, I always looked forward to walking past those food stands at the fair, where the smoke would hit you before you even saw the sign. Brisket, pulled pork, ribs—you name it, they had it. And while I still love those classics, sometimes you want that smoky, saucy sandwich without committing to a full pork shoulder or brisket.
That’s how I ended up with this Smoked Barbecue Pulled Chicken. It started with my son’s birthday party—we had a big crowd coming, and I wanted something fun, smoky, and satisfying, but not everyone eats pork. Pulled chicken felt like the perfect compromise. A couple of chickens, some apple wood chips, and a bit of patience turned my propane grill into a makeshift smoker. By the time the meat was falling off the bone, the whole backyard smelled like barbecue heaven.
Why I Love Making Pulled Chicken
- Lighter than pork, but still smoky. You get that deep barbecue flavor without it feeling too heavy.
- Crowd-pleaser. I’ve served this to kids, adults, and picky eaters—no one turns it down.
- Hands-off cooking. Once it’s on the grill, it gives you time to prep sides or just enjoy a cold drink.
- Flexible. Works with whole chickens, leg quarters, or thighs, and you can season it however you like.
- Sandwich-ready. Perfect piled on buns with slaw, but just as good over rice or straight off the cutting board.
Ingredients and Prep
- Chicken – Dark meat holds up best to long, slow cooking. I’ve used whole chickens when they’re on sale, but leg quarters are more forgiving and stay juicy.
- Butter and seasoning rub – I slather the chicken with butter and a good rub. My homemade Texas-style mix is smoky and a little sweet, but any favorite barbecue rub will work.
- Wood chips – Apple wood is my go-to for a slightly sweet smoke. Some folks soak their chips first; I don’t. I find it just delays the smoke without much benefit.
Pro tip: Keep the chicken covered in foil during part of the cook to lock in moisture. The foil also buys you some grace if you get distracted with party prep.
How I Cook It
- Set up the grill. Keep the temperature steady around 230–250°F. Too hot, and the chicken dries out fast.
- Smoke. Place your wood chips in a smoker box (or a foil pouch with holes poked in it). Lay the chicken on the grill, close the lid, and let the smoke do its work.
- Wrap. Once the chicken has good color, wrap it in heavy-duty foil with a bit more butter and seasoning. This step keeps it from drying out.
- Cook until tender. The meat should pull apart easily—usually after about 4 hours.
- Pull and serve. Shred the chicken with forks (or your hands once it cools a bit), toss with extra seasoning or sauce if you like, and pile onto buns.
Griller’s note: Don’t waste wood chips while the chicken is wrapped. The smoke can’t penetrate the foil, so save those chips for the unwrapped portion of cooking.
Tips That Help Me Every Time
- Use heavy-duty foil—the regular stuff tears too easily.
- Keep the grill lid closed as much as possible. Every peek adds more cooking time.
- Chicken breasts dry out quickly; stick to thighs, legs, or quarters.
- If you like saucy barbecue, mix some of your favorite sauce into the shredded meat right before serving. If you want more smoke flavor, skip the sauce and let the rub shine.
Serving Ideas
- Classic sandwich – On a toasted bun with slaw (my red cabbage and bacon slaw is a favorite).
- Tex-Mex style – Stuffed into tortillas with avocado and pickled onions.
- Laid-back plate – Just pile it high with cornbread and grilled veggies.
- Next-day leftovers – It makes a killer topping for baked potatoes or pizza.
Smoky Pulled Barbecue Chicken
This Smoked Barbecue Pulled Chicken is slow-cooked to tender perfection and infused with apple wood smoke for that irresistible backyard barbecue flavor.
Ingredients
- 1 whole chicken (about 3 lbs, or use leg meat)
- ½ cup butter, softened
- ½ cup Texas-style BBQ rub
- ¼ lb apple wood smoking chips
Instructions
- Mix about 2 tablespoons of the BBQ rub into the softened butter. Carefully lift the skin of the chicken and spread the butter mixture underneath, coating as much of the meat as possible. Rub a little extra butter on the outside of the skin, then season generously with more BBQ rub all over the bird. Wrap tightly in heavy-duty aluminum foil.
- Preheat your grill or smoker to 230°F. Place the wrapped chicken on the grill and cook for about 3 ½ hours, or until the internal temperature reaches 165°F.
- Remove the chicken from the foil and return it to the grill. Add apple wood chips to a smoker box (or wrap in foil, poke holes on top, and place directly on the heat). Continue smoking the chicken, uncovered, for another 30–45 minutes to develop a deeper smoky flavor and crisp the skin. Keep the lid closed to trap the smoke.
- When golden brown and fully cooked, remove the chicken from the grill. Serve whole, or pull the meat apart with forks. Toss the shredded chicken with a little more BBQ rub and a drizzle of barbecue sauce, then pile onto buns for the ultimate smoked pulled chicken sandwich.
Notes
- Wrapping in foil helps lock in moisture before smoking it uncovered at the end.
- For bolder flavor, let the chicken rest overnight with the butter rub and seasoning before cooking.
- Works great with hickory or cherry wood chips if you don’t have apple wood.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 443Total Fat 31gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 15gCholesterol 136mgSodium 366mgCarbohydrates 9gFiber 1gSugar 5gProtein 30g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This smoked pulled chicken has become my go-to when I want the flavor of barbecue without the long commitment of pork shoulder. It’s forgiving, it feeds a crowd, and the smell alone brings everyone to the yard. Every time I make it, I think back to those county fair food stands—but now, instead of standing in line, I’ve got friends gathered around my own grill, waiting for the first pile of smoky, tender chicken to hit the platter. That’s the kind of backyard cooking that sticks with you.