Shredded Smoked Chicken

There’s something deeply satisfying about a big tray of smoked pulled chicken — it’s juicy, smoky, and ridiculously versatile. I make it a lot when we’re hosting friends or when I want something that works just as well for sandwiches as it does for tacos or rice bowls. While pulled pork often steals the spotlight, this chicken version is a real crowd favorite, especially when I serve it up with creamy coleslaw and soft toasted buns.

What Makes This Recipe Worth Repeating

I’ll be honest — this one’s a regular in my smoker. Chicken thighs are naturally juicy and flavorful, and when smoked low and slow with a good rub and a little love, they pull apart beautifully. My friends love it, especially the ones who prefer chicken over red meat.

This pulled chicken is a total weeknight hero too — we’ve tucked it into tacos, piled it onto loaded nachos, and even stirred it into fried rice the next day. It holds flavor like a champ and doesn’t dry out like breasts sometimes can.

And hey, if you’re a sauce person like me, that light toss of BBQ sauce at the end ties everything together in the best way.

Prep, Brine & Smoke Times

• Prep time: 15 minutes

• Brine time: 3 hours

• Cook time: 3 hours

• Smoker temp: 230°F (110°C)

• Chicken temp goal: 175°F (for thighs)

• Wood preference: I love using pecan here — smooth and nutty, not too overpowering.

Here’s What You’ll Need

• 5 lbs boneless, skinless chicken thighs (around 24 pieces)

• 2 gallon-sized zip-top bags

• ½ gallon chicken brine (see below)

• ¼ cup yellow mustard or olive oil

• ½ cup BBQ rub

• Soft buns, for serving

• Creamy coleslaw

• BBQ sauce (use your favorite)

My Go-To Chicken Brine

Brining makes a big difference with chicken, especially if you’re smoking boneless, skinless pieces.

• ½ gallon water

• ½ cup kosher salt

• ½ cup dark brown sugar

• 3 tablespoons Louisiana-style hot sauce (optional but adds a little spark)

Mix the salt into the water until fully dissolved. Then stir in the brown sugar and hot sauce. I’ve even used homemade smoked salt before — gives the water a rosy tint and layers in even more smoky flavor.

Brining the Chicken

I usually go with boneless thighs for convenience, but if you’re after even juicier results, go for skin-on thighs and just peel the skin off after smoking. It helps lock in moisture while they cook.

Pop the thighs into two gallon-sized zip bags (12 per bag works well), then pour in the brine. Press out the air and seal them up. I always set the bags inside large bowls just in case of any leaks, then stash them in the fridge for 3 hours.

Getting the Chicken Ready for the Smoker

Once brined, rinse the thighs under cold water and drain them well. Then it’s time for the rub.

I use yellow mustard as a binder — it’s classic and helps the rub stick. But sometimes I’ll switch it up with a thin layer of mayo, especially if I’m going for a richer, slightly tangy base. Either way, coat the thighs thoroughly.

Now sprinkle on the rub — I go with a half cup for 24 thighs, applying it in two rounds to make sure everything’s evenly coated.

Set them on a wire rack or grill tray. Makes it easier to move the whole batch to and from the smoker.

Smoking the Chicken

Heat your smoker to 230°F. I’ve used everything from mesquite and hickory to applewood — but pecan hits a nice balance between strong and mellow. It gives the chicken a warm, nutty smoke that doesn’t overpower.

Place the thighs in the smoker and let them cook low and slow until they hit 175°F. I always use an instant-read thermometer — no guessing games.

If you’re using breasts instead, pull them at 165°F. They dry out fast, so keep a close eye.

Why go to 175°F for thighs?
Unlike breasts, thighs have more fat and connective tissue. That extra cooking time makes them even more tender and perfect for pulling.

Optional: I sometimes brush on a bit of BBQ sauce during the last 30 minutes for a sweet, sticky glaze.

Pro Tips for Juicier Chicken

Option 1 – Steam Finish:
After about 90 minutes in the smoker, you can transfer the thighs to a foil pan, add a splash of broth or apple juice, and cover it up. This traps steam and keeps the chicken extra moist. Let it cook this way until it reaches 175°F.

Option 2 – Butter Mop (my personal favorite):
Every 15 minutes or so, brush the thighs with this butter mop:

• 1 stick of butter, melted

• ½ cup water

• 2 tablespoons BBQ rub

This takes a bit more effort, but it’s worth every minute. The butter adds richness, and the rub seasons the outside beautifully.

Time to Pull the Chicken

Let the chicken rest for about 5 minutes after you pull it off the smoker. Then just grab two forks or dig in with your hands and shred it into hearty pieces. If you used bone-in thighs, the meat should slide right off clean.

How I Like to Sauce It

For pulled chicken, I usually mix the sauce right in after shredding — not too much, just enough to keep everything juicy and flavorful.

Some folks prefer adding the sauce after serving, and that’s totally fine too. Either way, warm BBQ sauce works best.

Assembling the Sandwich

Toast your buns — it makes all the difference. Then pile on the pulled chicken, top with a big scoop of creamy slaw, and crown it with the bun. Sometimes I sneak in a couple of pickles too, for crunch and contrast.

It’s a full meal in a bun, and honestly, I’ve served this at backyard parties, football nights, and even as dinner with a side of fries. Never a leftover in sight.

My Creamy Coleslaw Recipe

I always make this in advance so the flavors can meld in the fridge. Here’s how I do it:

• 4 cups shredded green cabbage

• ½ cup shredded purple cabbage (for color)

• 1 cup shredded carrots

• ½ cup mayo

• 2 tablespoons heavy cream

• 1 teaspoon lemon juice

• ¼ teaspoon celery seed (optional)

• 1 teaspoon sugar

• ¼ teaspoon salt

• ¼ teaspoon black pepper

Mix everything in a bowl, pour over the cabbage and carrots, toss to coat, and chill until ready to serve. If you’re adding purple cabbage, do that just before serving to avoid the whole bowl turning lavender.

Shredded Smoked Chicken

Yield: 10

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

There's something magical about smoked chicken—tender, juicy, and kissed with just the right amount of wood-fired flavor.

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Ingredients

• 5 lbs boneless, skinless chicken thighs (about 24 pieces)
• Brine (see recipe below)
• ¼ cup BBQ dry rub (your favorite blend works great)
• 2–3 tablespoons yellow mustard or olive oil (for binding)
• Creamy coleslaw (for serving)
• Soft sandwich buns
• Barbecue sauce (plus extra for serving)
• Zip-top gallon bags
• Meat thermometer (instant-read preferred)

For the Brine:

• ½ gallon cold water
• ½ cup kosher salt
• ½ cup dark brown sugar
• 3 tablespoons hot sauce (Louisiana-style recommended)

Instructions

1. Start by preparing the brine. In a large bowl or pitcher, stir together the water, kosher salt, brown sugar, and hot sauce until the salt and sugar are fully dissolved.
2. Place the chicken thighs into large zip-top bags (about 12 thighs per bag) and pour enough brine over them to fully submerge. Seal the bags tightly, squeezing out excess air, and place them in bowls (just in case of leakage). Let them chill in the fridge for about 3 hours.
3. After brining, discard the liquid and transfer the chicken to a bowl. Pat dry slightly, then lightly coat each piece with yellow mustard or olive oil to help the seasoning stick.
4. Sprinkle the BBQ rub evenly over the thighs and mix until everything is well coated. Arrange the seasoned chicken on smoker-friendly racks or trays.
5. Preheat your smoker to 225–240°F using your wood of choice (mesquite and pecan work beautifully). If your smoker has a water pan, fill it up to help maintain moisture.
6. Smoke the chicken until it hits an internal temperature of 175°F, checking with a reliable meat thermometer to ensure accuracy.
7. Once cooked, shred the meat using two forks or your hands. If you're using bone-in thighs, remove the bones at this stage. Mix in your favorite barbecue sauce while the chicken is still warm.
8. To serve, pile the pulled chicken onto toasted buns and top with creamy coleslaw. Add pickles or sliced onions if you like a bit of crunch

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 514Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 290mgSodium: 3962mgCarbohydrates: 18gFiber: 2gSugar: 12gProtein: 61g

Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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If you try this smoked pulled chicken, let me know how you liked it! It’s one of those recipes that never lets me down — whether I’m feeding a crowd or just making extra for the week.

Try other Shredded Chicken recipes:

• Crockpot Shredded Chicken Tacos
• Instant Pot Shredded Chicken
• Shredded Chicken Quesadillas