# What You'll 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 smoking moisture)
→ For the White BBQ Sauce
05 - 1 cup mayonnaise
06 - 2 tablespoons apple cider vinegar
07 - 1 tablespoon lemon juice
08 - 1 tablespoon prepared horseradish
09 - 1 tablespoon Dijon mustard
10 - 1 teaspoon granulated sugar
11 - 1 teaspoon freshly 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:
01 - Preheat smoker to 250°F. Pat the chicken dry, rub with olive oil, then season evenly with the BBQ dry rub to coat all surfaces.
02 - Place a shallow pan filled with 1 cup chicken broth or apple juice on the smoker below the grate to maintain humidity during the smoke.
03 - Arrange the seasoned chicken on the grate and smoke undisturbed for about 2 hours, or until the internal temperature reaches 165°F and the meat pulls apart easily.
04 - Remove the chicken from the smoker and let it rest on a cutting board for 10 minutes to allow juices to redistribute.
05 - Use two forks to shred the chicken into bite-sized pieces, discarding any excess fat or gristle.
06 - In a medium bowl, whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, Dijon, sugar, black pepper, salt, garlic powder, and cayenne until smooth and emulsified.
07 - Toss the shredded chicken with a portion of the white sauce to coat lightly, reserving extra sauce for serving.
08 - Split and toast the sandwich buns on the smoker or a skillet until lightly golden, if desired.
09 - Pile the dressed pulled chicken onto the bottom half of each bun, top with coleslaw if using, drizzle additional white sauce, and place the top bun.
10 - Serve immediately while warm to preserve texture and contrast between smoky chicken and tangy sauce.
