# What You'll Need:
→ For the Chicken
01 - 2 pounds boneless, skinless chicken thighs or breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons barbecue dry rub (paprika, brown sugar, salt, black pepper, garlic powder, cayenne)
04 - 1 cup chicken broth or apple juice (for moisture in the smoker)
→ White BBQ Sauce
05 - 1 cup mayonnaise
06 - 2 tablespoons apple cider vinegar
07 - 1 tablespoon lemon juice
08 - 1 tablespoon prepared horseradish
09 - 1 tablespoon Dijon mustard
10 - 1 teaspoon granulated sugar
11 - 1 teaspoon ground black pepper
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon garlic powder
14 - 1/4 teaspoon cayenne pepper
→ For Serving
15 - 6 sandwich buns
16 - 1 cup prepared coleslaw (optional)
# Step-by-Step:
01 - Preheat smoker to 250°F and select apple or hickory wood chips for a balanced smoke profile.
02 - Pat the chicken dry, rub with olive oil, then apply the barbecue dry rub evenly over all surfaces.
03 - Place a small pan with 1 cup chicken broth or apple juice on the smoker grate to maintain humidity while cooking.
04 - Arrange chicken on the smoker grate and smoke at 250°F until the internal temperature reaches 165°F and the meat pulls easily, about 2 hours.
05 - Transfer chicken to a cutting board, rest for 10 minutes, then shred 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 and homogenous.
07 - Toss the shredded chicken with enough white BBQ sauce to coat, reserving additional sauce for serving.
08 - Lightly toast the sandwich buns on the smoker or a skillet until golden and slightly crisp at the edges.
09 - Mound dressed pulled chicken on the bottom bun, top with coleslaw if using, drizzle extra white BBQ sauce, and finish with the top bun.
10 - Serve immediately while warm, offering additional sauce at the table and suggesting reheating gently with a splash of broth if prepared in advance.
