Shad Kirton's Pulled Chicken Recipe: A Boy & His BBQs Inspired

INGREDIENTS

chicken BRINE salt water Montreal chicken seasoning CHICKEN RUB thyme cumin salt black pepper chili ginger BBQ Sauce peach preserves pepper vinegar

PREPARATION:

1. Seal chicken in bag with brine for 30 minutes. Refrigerate during this process.
2. Apply rub to chicken, let sit 5 minutes before placing on grill.
3. Cook in kettle at 250 degrees. Use cherry wood to create smoke.
4. Cook for an internal temperature of 170 degrees.
5. Shred finished chicken, mixing white and dark meat. Serve with sauce.

This recipe appears in: Summer