Bacon Bourbon Pulled Chicken

• BBQ Type: Smoker
• Fuel: Charcoal
• Cooking Time: 1 h 30 min to 2 h
• Makes 4 to 6 portions

Ingradients:

• 2 Whole chickens
• Coleslaw
• Burger buns
• Mayonnaise or your favorite condiment

CAROLINA STYLE BBQ RUB

• ½ tbsp - Paprika
• 1 tsp - Garlic powder
• 1 tbsp - Salt
• ½ tbsp - Ground white pepper
• ½ tbsp - Ground black pepper
• ½ tbsp - Brown sugar
• 1 tsp - Mustard
• ½ tsp - Cumin

BACON BOURBON BBQ SAUCE

• ½ cup - Bacon, sliced
• ⅓ cup - Onions, diced
• ⅓ cup - Bourbon
• ⅔ cup - Brown sugar
• 1 cup - Apple cider vinegar
• 1 cup - Ketchup
• 1 tsp - Red pepper flakes
• ½ tbsp - Salt
• 1 tsp - Ground black pepper

EQUIPMENT

• Grilling & Smoking Meat thermometer
• Aluminum drip pan
• Wood chunks for smoking, preferably apple & hickory

PREPARATION

1. Preheat your smoker at 230°F;
2. Using kitchen shears or a sharp knife, remove the chicken’s backbone and make a cut through the breastbone from the inside so the chicken can lay flat like an open book;
3. Mix the Carolina Style BBQ Rub ingredients together and season the chickens on both sides;
4. Place the birds in your smoker and toss 3 to 4 wood chunks onto hot coals for smoking. If you are using a wireless meat thermometer, insert one of its probe in the deepest section of the breast without touching the bones; Cook until the internal temperature reaches 165°F;
5. In a saucepan, cook the bacon with the onions until golden brown, then add all of the remaining ingredients; Simmer for 10 minutes;
6. Once the birds have reached an internal temperature of 165°F, remove from the smoker and let rest for 30 minutes covered with aluminum foil;
7. Using powder free latex gloves, shred the chickens with your hands and discard the bones; Mix in the Bacon Bourbon BBQ Sauce;
8. Assemble each sandwiches with mayonnaise, pulled chicken and coleslaw. Enjoy.