AuthorSenor PelonCategoryChicken
Rinse and pat chicken dry.
Rub generously with BrainRub seasoning.
Smoke at 225F for 1 1/2 hours.
Preheat oven to 250f.
Remove chicken from the smoker and place into a shallow (2-4 inch-deep) pan.
Pour equal parts Water and Apple Cider Vinegar into the pan so that it covers the bottom no more than 1/4" deep.
Cover with foil and braise in oven until Chicken is fork tender and has an internal temp of at least 165F.
Remove from oven, and uncover, allowing it to cool enough to shred.
Remove the liquid in the bottom of the pan and reserve it for later.
Shred the chicken, removing any fatty or undesirable parts.
If the chicken seems a little dry, mix a little of the liquid back into it to your taste.
Serve with LargoRado BBQ Sauce, and enjoy!
Ingredients
Directions
Rinse and pat chicken dry.
Rub generously with BrainRub seasoning.
Smoke at 225F for 1 1/2 hours.
Preheat oven to 250f.
Remove chicken from the smoker and place into a shallow (2-4 inch-deep) pan.
Pour equal parts Water and Apple Cider Vinegar into the pan so that it covers the bottom no more than 1/4" deep.
Cover with foil and braise in oven until Chicken is fork tender and has an internal temp of at least 165F.
Remove from oven, and uncover, allowing it to cool enough to shred.
Remove the liquid in the bottom of the pan and reserve it for later.
Shred the chicken, removing any fatty or undesirable parts.
If the chicken seems a little dry, mix a little of the liquid back into it to your taste.
Serve with LargoRado BBQ Sauce, and enjoy!