# What You Need:
→ Chicken
01 - 2 lb boneless skinless chicken thighs or breasts
02 - 2 tbsp olive oil
03 - 2 tbsp BBQ dry rub (paprika, brown sugar, salt, black pepper, garlic powder, cayenne)
04 - 1 cup chicken broth or apple juice (for smoking moisture)
→ White BBQ Sauce
05 - 1 cup mayonnaise
06 - 2 tbsp apple cider vinegar
07 - 1 tbsp 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 sandwich buns
16 - 1 cup prepared coleslaw (optional)
# How to Make It:
01 - Preheat smoker to 250°F and prepare wood chips (apple or hickory recommended).
02 - Pat chicken dry, drizzle with olive oil, then rub evenly with the BBQ dry rub so all pieces are coated.
03 - Place a small pan with 1 cup chicken broth or apple juice inside the smoker to maintain humidity during smoking.
04 - Position chicken on the smoker grate and smoke at 250°F for about 2 hours, until the internal temperature reaches 165°F and the meat pulls apart easily.
05 - Remove chicken from heat and let rest for 10 minutes to allow juices to redistribute.
06 - Using two forks or tongs, shred the chicken into bite-sized strands and transfer to a bowl.
07 - Whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, Dijon, sugar, black pepper, salt, garlic powder, and cayenne until smooth.
08 - Toss the pulled chicken with a portion of the white sauce to coat; reserve additional sauce for serving.
09 - Toast sandwich buns briefly on the smoker or in a skillet if desired.
10 - Pile dressed pulled chicken on the bottom halves of buns, top with optional coleslaw, drizzle with extra white sauce, and finish with bun tops. Serve immediately.
