# What You Need:
→ For the 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 pan in smoker to maintain moisture)
→ For the 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 - Set smoker or grill for indirect smoking and stabilize at 250°F (120°C). Prepare wood chips (apple or hickory recommended).
02 - Pat the chicken dry with paper towels, drizzle with olive oil, then rub evenly with the BBQ dry rub until all surfaces are coated.
03 - Pour the chicken broth or apple juice into a small pan and place it inside the smoker beneath the grate to maintain humidity during the cook.
04 - Arrange the seasoned chicken on the smoker grate and smoke, undisturbed, for about 2 hours or until an instant-read thermometer registers 165°F (74°C) and the meat pulls apart easily.
05 - Transfer chicken to a cutting board, tent loosely with foil and rest 10 minutes. Use two forks to shred the meat into bite-sized pieces.
06 - Whisk together mayonnaise, apple cider vinegar, lemon juice, prepared horseradish, Dijon, sugar, black pepper, salt, garlic powder and cayenne in a bowl until smooth and balanced.
07 - Toss the shredded chicken with enough white sauce to lightly coat (reserve extra for serving to keep sandwiches saucy), then adjust seasoning as needed.
08 - Lightly toast the buns on the smoker or in a skillet until just golden for added texture.
09 - Divide pulled chicken among the bottom halves of the buns, top with optional coleslaw, drizzle additional white sauce, and close with the top halves.
10 - Serve immediately while warm to preserve the contrast between smoky chicken and tangy sauce.
