Pulled Chicken

Recipe

Rub: 3 tsp salt, 3 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder.

Alabama White Sauce: 1 cup mayonnaise, 1/4 cup white vinegar, 1 Tbsp horseradish sauce, 1 Tbsp stone ground mustard, 1/4 tsp paprika, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp garlic powder. Add ingredients to a mason jar, close top, and shake until blended. For best results, allow to rest over night so flavors can blend.

Chicken Recipe: Pat chicken down with paper towels to dry skin. Apply a light coating of olive oil to the skin to bind rub and help with crisping. Dust liberally with rub, including inside of the cavity. Smoke at 275°-300° with hickory for approximately 3 hours, until the temperature in the thickest part of the breast reaches 160°-165°. Remove from smoker and allow to rest for at least 20 minutes before pulling the meat.

Toss pulled chicken with Alabama White Sauce and serve with canned crescent rolls and a bagged Caesar salad. These also make great sandwiches on bread or a bun.

Enjoy!