Smoked Pulled Chicken: How to Smoke and Shred It Perfectly

All you need is a whole chicken, a good dry rub, and some smoke to make this Smoked Pulled Chicken recipe that comes out perfectly juicy and full of flavor. It’s low-effort, high-reward barbecue that works for sandwiches, tacos, nachos, and more.

Smoked Pulled Chicken is my weeknight cheat code: whole chicken, bold seasoning, and clean smoke for juicy, shreddable meat in about 2–2½ hours.

Spatchcock the whole chicken for speed, season under the skin, smoke at 275°F for deep flavor, then steam and shred so every bite stays moist. Pile it on pulled chicken sandwiches, tacos, nachos – whatever your crew crushes first.

Once you make it a couple of times, it becomes one of those chicken recipes you don’t even have to think about. Just season, smoke, shred, and enjoy!

Key Ingredients

• Whole chicken (4–5 lbs): Spatchcock and halve it for faster, even cooking.
• Seasoning: Use one of my Chiles & Smoke rubs, or a simple mix of salt, pepper, paprika, and garlic.
• Chicken bone broth: Add about ¼–½ cup per pound of shredded chicken to keep it juicy.
• BBQ sauce: Smoky, tangy, spicy—pick your favorite. My Smoky Sweet Heat Sauce or Honey Bourbon BBQ sauces work great.
• Wood: Pecan, apple, or hickory brings balanced smoke without overpowering.

Substitutions & Variations

• No whole chicken? Use bone-in chicken thighs or leg quarters instead, just adjust cook time. They won’t take as long as the chicken halves.
• Spicy twist: Add cayenne or chipotle to your rub, or use a hot BBQ sauce.
• Broth swap: Chicken broth or vegetable broth would both work well here.
• Sauce-free: Skip the BBQ sauce if you want to keep it more neutral for tacos or salads.

Which Smoker to Use

• Pellet grill or offset smoker: Set to 275°F with pecan, apple, or hickory pellets. Cook with the bone-side down.
• Charcoal kettle: Use a 2-zone fire with a drip pan. Add 1–2 chunks of wood every 45–60 minutes.
• Kamado: Install a heat deflector, steady at 275°F. A single fist-sized wood chunk is plenty.

How to Make the Best Smoked Pulled Chicken

1. Spatchcock & season. Remove the backbone, cut into halves, season under the skin and all over. Rest uncovered in the fridge for 1–4 hours if possible.

Top Tips

• Always season under the skin. Direct contact = way more flavor in every bite.
• 275°F is the magic temp. Hot enough for clean smoke and fat rendering, low enough to stay juicy.
• Warm your liquids. Especially the chicken broth should be hot when you pour it over the chicken! This will help it absorb into the chicken and not just sit on top.
• Rub with the smoked skin. This is one of my key steps, transferring back some fat and smoked flavors into the shredded meat.
• Overcooking the chicken slightly allows the meat to be shredded easily. So you want the thigh meat to hit a temperature of around 180°F before you take it off. You’ll be adding in flavors right as the meat is shredded, deeply seasoning the meat, and ensuring it’s as moist as possible.

How to Serve Smoked Pulled Chicken

This smoked pulled chicken is versatile and meal-prep friendly. Some of my favorite ways to serve it:

• Sandwiches: Load it onto toasted brioche buns with apple fennel slaw or creamy Southwestern slaw.
• Nachos: Pile it on tortilla chips with melty cheese, jalapeños, and crema.
• Tacos: Stuff it into warm tortillas with pickled jalapeños, cabbage, or sour cream.
• Quesadillas: Add cheese and pan-fry for the ultimate smoky crunch.
• Salads: Toss it cold into greens for an easy protein boost.
• Meal prep: Store in portions, reheat, and use all week long.

Pair it with sauces like Maple Chipotle BBQ, Buffalo BBQ, or even my Korean Honey Mustard for something different.

Storage & Leftovers

• Reheat: Warm gently on the stovetop with a splash of broth, or microwave covered. Aim for an internal temp of 165°F when reheating.
• Fridge: Let cool fully, then store in an airtight container up to 4 days.
• Freezer: Portion into bags, flatten, and freeze for up to 3 months.

Frequently Asked Questions