Pulled Chicken Barbecue

Insane Chicken’s Pulled Chicken Barbecue

Ingredients:

4 bone-in plump chicken breasts
4 Tbs. Dry Rub – My favorite to use is “Bone Suckin’ Sauce Rib Rub” or “Cowtown Hog Squeal” but, you can choose your own - see below for suggestions.
1 Disposable tin casserole dish
For the Mop:
1 cup Cider Vinegar
½ cup Ketchup
2 tbs Dark Brown Sugar
1 tsp. Red pepper flakes
salt and pepper to taste
And lots of Barbeque Sauce – Pick your own I use a different one every time to mix things up a little bit. You need a least (1) full bottle. - see below for suggestions

Directions:

Rinse chicken breasts in cold water and dry off. Rub each breast top and bottom with dry rub until covered. Wrap each breast in plastic wrap and place in refrigerator for a least (1) hour (I do mine overnight).
Start your smoker and prepare the Mop Sauce. Combine all the Mop sauce ingredients in a container and mix. Set aside.
When the smoker is ready, take chicken out of the refrigerator and remove the plastic wrap. Place chicken in disposable cooking casserole tin and place in the smoker. Let cook for a least 4 -5 hours, checking occasionally on coals and adding as necessary. Mop the chicken with the mop sauce every ½ hour or so.
After 4-5 hours, remove chicken from smoke and let cool some. Pull chicken for its bone and shred removing as much chicken as possible. Throw bones away and keep chicken in then tin it was cooking in. Add the remaining Mop sauce and about a cup of Barbecue sauce to the chicken and mix. Cover chicken with foil and place in the oven @ 225 degrees until ready to serve.
Serve with additional barbecue sauce and rolls, chips and cold slaw.

	As featured on the FOOD NETWORK InsaneChicken's Hot Sauce of the month club


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