# What You'll Need:
→ For the chicken
01 - 2 lb boneless skinless chicken thighs or breasts
02 - 2 tbsp olive oil
03 - 2 tbsp BBQ dry rub (blend of paprika, brown sugar, salt, black pepper, garlic powder, cayenne)
04 - 1 cup chicken broth or apple juice (for smoke pan)
→ For the white barbecue sauce
05 - 1 cup mayonnaise
06 - 2 tbsp apple cider vinegar
07 - 1 tbsp fresh 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 salt
13 - 1/2 tsp garlic powder
14 - 1/4 tsp cayenne pepper
→ For serving
15 - 6 soft sandwich buns
16 - 1 cup prepared coleslaw (optional)
# How-To Steps:
01 - Preheat smoker or grill set up for indirect smoking to 250°F; load with apple or hickory wood chips for a balanced smoke profile.
02 - Pat the chicken pieces dry, drizzle with olive oil, then rub evenly with the BBQ dry rub so all surfaces are coated.
03 - Place a shallow pan filled with 1 cup chicken broth or apple juice on the smoker grate to maintain humidity, then position the seasoned chicken on the grate above it.
04 - Smoke the chicken uncovered for about 2 hours or until the internal temperature reaches 165°F and the meat yields easily to a fork; monitor temperature with a probe thermometer.
05 - Transfer chicken to a cutting board and rest for 10 minutes, then shred the meat with two forks into bite-sized strands.
06 - Whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, Dijon, sugar, black pepper, salt, garlic powder and cayenne until smooth; taste and adjust seasoning.
07 - Toss the shredded chicken with a portion of the white sauce to coat lightly, reserving additional sauce for serving to maintain texture balance.
08 - Split and toast sandwich buns lightly on the smoker or a griddle until just golden to add structure and flavor.
09 - Pile the dressed pulled chicken onto the bottom bun, top with optional coleslaw for crunch, drizzle extra white sauce over the top, and close with the bun crown.
10 - Serve immediately while warm. To store, refrigerate pulled chicken in an airtight container; reheat gently with a splash of broth to retain moisture.
