# What You'll 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 water pan in smoker)
→ 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 prepared coleslaw (optional)
# How To Make It:
01 - Set smoker to 250°F and allow it to stabilize while you prepare the chicken and sauce.
02 - Pat the chicken dry with paper towels, drizzle with olive oil, and rub evenly with the BBQ dry rub.
03 - Place a small pan filled with 1 cup chicken broth or apple juice on the smoker floor to maintain moisture during cooking.
04 - Arrange the chicken on the smoker grate and smoke at 250°F for about 2 hours, until the internal temperature reaches 165°F and the meat pulls apart easily.
05 - Remove chicken from the smoker and rest on a cutting board for 10 minutes, then shred with two forks into bite-sized pieces.
06 - Whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, Dijon, sugar, black pepper, salt, garlic powder, and cayenne until smooth and emulsified.
07 - Toss most of the shredded chicken with enough white sauce to coat (reserve some sauce for serving); adjust seasoning to taste.
08 - If desired, toast the buns lightly on the grill or in a skillet until golden.
09 - Divide dressed pulled chicken evenly among the bottom halves of the buns, top with optional coleslaw, drizzle additional white sauce, and close with bun tops.
10 - Serve sandwiches immediately while warm. Reheat leftover pulled chicken gently with a splash of broth to retain moisture.
