# Ingredients:
→ For the Chicken
01 - 2 lb boneless, skinless chicken thighs or breasts
02 - 2 tbsp olive oil
03 - 2 tbsp barbecue dry rub (paprika, brown sugar, salt, black pepper, garlic powder, cayenne)
04 - 1 cup chicken broth or apple juice (for smoking 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 coleslaw (optional)
# Directions:
01 - Set smoker to 250°F and stabilize the temperature while you prepare the chicken.
02 - Pat the chicken dry, toss with olive oil, then evenly coat with the barbecue dry rub.
03 - Place a small pan filled with 1 cup chicken broth or apple juice inside the smoker to maintain humidity during the cook.
04 - Arrange the chicken on the smoker grate and smoke for approximately 2 hours, or until the internal temperature reaches 165°F and the meat pulls apart easily.
05 - Remove the chicken from the smoker and let rest on a cutting board for 10 minutes to redistribute juices.
06 - While the chicken rests, whisk together mayonnaise, apple cider vinegar, lemon juice, prepared horseradish, Dijon mustard, sugar, black pepper, salt, garlic powder, and cayenne until smooth and homogeneous.
07 - Using two forks or meat claws, shred the rested chicken into bite-sized pieces, discarding any excess fat.
08 - Toss the shredded chicken with a portion of the white sauce to coat; reserve additional sauce for serving.
09 - Lightly toast buns if desired. Pile the dressed pulled chicken onto the bottom halves, top with optional coleslaw, drizzle extra white sauce, and finish with bun tops.
10 - Serve immediately while warm, offering extra sauce at the table.
