Cooking Instructions
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Step 1
Start by removing the backbones from
Whole Chickens (2)
.
Step 2
Coat the chickens with
Vegetable Oil (as needed)
and season with
Barbecue Rub (to taste)
.
Step 3
On the bottom of the smoker in 2 tuning plates add 3 cans of
Beer (48 fl oz)
per plate.
Step 4
Lay the chickens in the smoker and setup thermometers to measure the internal temperatures of the chickens.
Step 5
Smoke the chickens at 350 degrees F (180 degrees C) until internal temperatures hit 165 degrees F (73 degrees C). While chicken is still smoking, in the last 20 minutes or so, apply
Barbecue Sauce (to taste)
on top.
Step 6
Once the internal temperature of the chicken reaches 165 degrees F (73 degrees C) remove and place in a large pan.
Step 7
Let the chicken rest for a little while, then pull and debone the chicken. Add some
Barbecue Rub (to taste)
and mix into the pulled chicken.
Step 8
Spread
Mayonnaise (to taste)
on Toasted
Brioche Hamburger Buns (to taste)
. Add the pulled chicken,
Barbecue Sauce (to taste)
,
Coleslaw Mix (to taste)
and
Dill Pickles (to taste)
. Serve with your favorite sides and enjoy!
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