Smoked Pulled Chicken with 2 Mustard Vinegar Sauce

Smoked Pulled Chicken with 2 Mustard Vinegar Sauce

This mustard vinegar sauce is a salute to the vinegar-based sauces of the Carolina's. When you smoke the chicken and add the mustard vinegar sauce, you will be enjoying an amazing flavor packed pulled barbecue chicken.

Course Dinner, Lunch, Sandwich

Cuisine American

Keyword barbecue, chicken, easy to make

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 383kcal

Equipment

grill or smoker

Ingredients

For The Smoked Chicken

3 pound Chicken whole
1/4 cup Grapeseed oil
1 tbsp Kosher salt
1 tbsp Black pepper

For The Mustard Vinegar Sauce

4 tbsp Dijon mustard
2 tbsp Whole grain mustard
2 tbsp Honey
1/4 cup Apple cider vinegar
1/4 cup Grapeseed oil
1/4 cup Olive oil
1 tsp Kosher salt
1 tsp Black pepper

Instructions

Brush the entire whole chicken with the grapeseed oil and season it with salt and pepper, inside and out.
Prepare a smoking pack by placing one cup of wood pellets or wood chips on top of aluminum foil and fold of the foil to seal the wood inside. Take a skewer or fork and punch a few holes into the top of the pack so that smoke can escape. Place the pack on to the direct heat of the grill (medium high burner) and in 4 to 5 minutes, you will see smoke beginning got escape through the punch holes.
Set the temperature of the grill to an even 250-275 degrees. Put the chicken on a rack, breast side down, into a deep aluminum pan and add 1 cup of water to the pan below the chicken. Place the chicken on the cool side of the grill (opposite the wood chip pack) and close the lid.
While the chicken is smoking make the mustard sauce. To make the mustard sauce, whisk together the Dijon mustard (4 tbsp), whole grain mustard (2 tbsp) honey (2 tbsp), apple cider vinegar (¼ cup) grapeseed oil (¼ cup) olive oil (¼ cup) Kosher salt (1 tsp) and freshly cracked black pepper (1 tsp). Let the sauce sit at room temperature while the chicken is cooking.
After 1 hour rotate the whole chicken so that the chicken breast side is up and continue cooking another 90 minutes. When the chicken reaches an internal temperature of 165 degrees, at the thick part of the thigh, it is ready.
Take the chicken out of the pit and let rest, tented with foil, for 15-30 minutes and cool enough to handle. Pull the chicken meat from the bones and drizzle some mustard vinegar sauce over the pulled chicken, just enough to add flavor. Serve extra mustard sauce on the side.

Notes

I like to set up a buffet with the pulled chicken, pickles, relishes, slaw and a variety of bread, rolls, biscuits and corn bread. My guests make their platters and everyone is delighted!

The smoke should last for 45 minutes to an hour. If you want a stronger smoke flavor on the chicken, then add a second smoke pouch after 45 minutes of cooking.

Nutrition