Barbecued Pulled Chicken
It takes time for smoke to penetrate, which is why most pulled chicken has dried out by the time it's sufficiently smoky. We wanted plenty of smoke and tender, moist meat.
Why This Recipe Works
When cooking whole chickens, the white meat can dry out while the longer-cooking dark meat comes up to temperature. Brining the birds keeps the white meat moist and juicy, and arranging the chickens on the grill with the breast meat farther from the heat source evens out the cooking times. Increasing the vinegar in our favorite barbecue sauce balanced the sweetness that otherwise overwhelmed the chicken, and replacing the root beer with coffee boosted the smoky flavor.
© 2017 America's Test Kitchen. All rights reserved.