Whiskey Peach Smoked Pulled Chicken

This is a whiskey peach smoked pulled chicken recipe,it's very delicious and
easy!

Servings: 4

Author:

Prep Time
15 minutes

Cook Time
45 minutes

Resting Time
20 minutes

Total Time
1 hour, 20 minutes

Main Course

American

chicken Smoked

Instructions

1 Preheat your smoker to 225 degrees F using a mild fruit wood like a peach.
2 Remove any giblets or neck from inside of the chicken and pat dry.
3 In a jar, combine the peach juice, whiskey, and melted butter. Inject this
mixture into your chicken in several spots. Be sure to inject in at least 3
different places in each breast, 2 places in the thighs, and 1 time in each leg.
4 Season your chicken generously on all sides with the Sweet BBQ Rub. Place in the
middle of your grill and close the lid. Smoke for 45 minutes per pound of
chicken.
5 Brush liberally with the whiskey peach BBQ sauce once the internal temperature
of your meat reaches 150 degrees.
6 Check the temperature in both the thighs and the breasts and when your internal
temperature reads consistently 160 degrees F, remove the chicken to a rimmed
serving platter or baking sheet and cover tightly with foil to allow the chicken
to come up to 165 degrees F and rest for 20 minutes.
7 Shred the chicken and set it onto your serving platter. Discard the carcass or
save for homemade stock. Drizzle your smoked pulled chicken with more of the
Whiskey Peach Barbecue Sauce and serve on toasted buns.