Maple Smoked Pulled Chicken

My husband decided he wanted to try his hand at smoked pulled chicken for our Memorial Day cookout. He is already an expert at pulled pork so I was prepared for some really good pulled chicken.

As my youngest daughter would say it turned out to be the bomb.com! It was absolutely delicious with the maple, honey and barbecue sauce flavors melding together into the juiciest chicken you will ever taste. Served with his you can't get enough sweet smoked baked beans it was (as I would say) a to-die-for meal!



Maple wood gives a very mellow smoked flavoring which is a favorite of ours. Pecan is the other favorite wood that we use for smoking as it too gives a nice mellow smoked flavor. Hubby is a believer of not over-smoking. He likes a nice mellow smoke flavor which is so much better than the heavy overbearing wood flavor that you can get from other wood flavors. So if you haven't tried maple or pecan then I suggest that you go out right now and get some.

Print Recipe

Ingredients

1 whole chicken
olive oil (enough to cover chicken) plus 3 teaspoons to add to injection sauce
Corky's Cookout Seasoning (Pete's favorite seasoning)
BBQ Sauce of your choosing (we mixed Cookies & Master Piece Honey BBQ Sauce)
Tablespoon Honey
Maple wood pellets (we use a Traeger Pellet Smoker & not an affiliate)
Optional toppings: Cheddar/Jack Cheese & Bacon


Directions

Rub whole chicken with olive oil and then rub seasoning onto chicken.
Mix barbecue sauce, honey, oil and a splash of water. Add to injector and inject into each thigh, breast and center of chicken, as desired.
Place chicken in smoker and smoke for 1 hour. Turn smoker up to (375-400 degrees) and continue smoking chicken for 45 minutes. After 45 minutes turn smoker to 325 and continue cooking until breast temperature reaches 165 degrees (approximately 30-40 minutes).
Remove chicken from smoker and place in a pan and completely cover with tin foil. Let rest on counter for 15 minutes.
While chicken is resting, heat your barbecue sauce in the microwave.
Shred chicken, remove bones and leaving in original pan with juices, mix barbecue sauce into the shredded chicken. Cover with tin foil and place on smoker for an additional 10 - 15 minutes to heat the meat back up.

Serve on toasted buns. It is so good that you don't need any toppings!



Authored by +Terri Henkels

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