# What You Need:
→ For the chicken
01 - 2 lb boneless, skinless chicken thighs or breasts
02 - 2 tbsp olive oil
03 - 2 tbsp 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 tbsp apple cider vinegar
07 - 1 tbsp fresh lemon juice
08 - 1 tbsp prepared horseradish
09 - 1 tbsp Dijon mustard
10 - 1 tsp granulated sugar
11 - 1 tsp freshly ground black pepper
12 - 1/2 tsp fine salt
13 - 1/2 tsp garlic powder
14 - 1/4 tsp cayenne pepper
→ For serving
15 - 6 sandwich buns
16 - 1 cup coleslaw (optional)
# Steps:
01 - Preheat smoker to 250°F. Pat the chicken dry, toss with olive oil, then evenly coat with the BBQ dry rub.
02 - Place a small pan of chicken broth or apple juice on the smoker grate beneath the chicken to maintain humidity during smoking.
03 - Arrange chicken on the smoker grate and smoke at 250°F for about 2 hours, or until an instant-read thermometer registers 165°F and the meat pulls apart easily.
04 - Remove the chicken from the smoker and let it rest for 10 minutes, then shred with two forks into bite-sized strands.
05 - While the chicken rests, whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, Dijon, sugar, black pepper, salt, garlic powder, and cayenne until smooth and glossy.
06 - Toss most of the white sauce with the pulled chicken to coat; reserve a portion for serving to allow guests to add extra.
07 - Toast buns if desired. Pile the dressed pulled chicken onto the bottom halves, top with optional coleslaw, drizzle additional white sauce, and finish with the bun tops.
08 - Serve sandwiches immediately while warm; reheat leftovers gently with a splash of broth to preserve moisture.
