# What You Need:
→ For the Chicken
01 - 2 pounds boneless, skinless chicken thighs or breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons BBQ dry rub (paprika, brown sugar, salt, black pepper, garlic powder, cayenne)
04 - 1 cup chicken broth or apple juice (for smoker pan)
→ For the White BBQ Sauce
05 - 1 cup mayonnaise
06 - 2 tablespoons apple cider vinegar
07 - 1 tablespoon fresh 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 coleslaw (optional)
# How To Make:
01 - Preheat smoker to 250°F and select apple or hickory wood chips for a balanced smoke flavor.
02 - Pat chicken dry with paper towels, drizzle with olive oil, then rub evenly with the BBQ dry rub to coat all surfaces.
03 - Place the seasoned chicken on the smoker grate and set a shallow pan with 1 cup chicken broth or apple juice in the smoker to maintain humidity.
04 - Smoke the chicken at 250°F for about 2 hours, or until the internal temperature reaches 165°F and the meat pulls apart easily.
05 - Remove chicken from the smoker and let rest for 10 minutes, then shred with two forks into bite-sized pieces.
06 - Combine mayonnaise, apple cider vinegar, lemon juice, horseradish, Dijon mustard, sugar, black pepper, salt, garlic powder and cayenne in a bowl and whisk until smooth.
07 - Toss shredded chicken with enough white sauce to coat, reserving additional sauce for serving.
08 - Toast buns lightly on the grill or in a toaster if desired to add texture and prevent sogginess.
09 - Pile dressed pulled chicken onto the bottom half of each bun, top with optional coleslaw, drizzle more white sauce, and finish with the bun top.
10 - Serve immediately while warm and smoky; refrigerate leftovers in an airtight container and reheat gently with a splash of broth.
