Barbecued Pulled Chicken

Name: Barbecued Pulled Chicken
Cuisine: US & Canada, Southern
Ingredients: 1 cup, salt, for brining; 2 (4-pound), whole chickens, giblets discarded; , wood chips, about 2 cups soaked in water for 15 minutes and drained; 2 teaspoons, vegetable oil; 1 , onion, chopped fine; 4 cups, low-sodium chicken broth; 1 1/4 cups, cider vinegar; 1 cup, brewed coffee; 3/4 cup, molasses; 1/2 cup, tomato paste; 1/2 cup, ketchup; 2 tablespoons, brown mustard; 1 tablespoon, hot sauce; 1/2 teaspoon, garlic powder; 1/4 teaspoon, liquid smoke

Main Courses
US & Canada
Southern
Poultry
Chicken
Grilling & Barbecue
Sandwiches
4th of July
Super Bowl

Appears in Cook's Country June/July 2012, Cook's Country TV

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.

A cookbook recipe exclusively for All-Access members from Master of the Grill

SERVES 8 (Makes enough for 8 sandwiches)

TIME 4¼ hours

A cookbook recipe exclusively for All-Access members from Master of the Grill

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