Gluten Free Smoked Shredded Chicken
When we lived in Chicago my family loved the Chicken Nacho dish at Milt's Barbecue for the Perplexed. As a side they offer gluten friendly items on the menu. Recently my wife was in Chicago and she went to her friends house for a meal and was served a version of the recipe. The recipe that she served was from the website Sugarspunrun.com, but it called for a crockpot. Since we do not have a crockpot, I checked out the Traeger website and found their recipe for shredded chicken. Then I called my cousin, who likes to smoke, and asked for his input. In the end, I combined all the information to make my own recipe that, as the Colonel would say it is finger licking good. This recipe can be a side dish or a main course. Once the chicken is pulled, serve it on a bed of nacho chips and cover with diced tomatoes, avocado, and drizzle garlic mayo on top.I hope you enjoy this kosher gluten free recipe as much as my family did.
Equipment
- 1 stainless steel casserole dish with a lid or tin foil pans and aluminum foil to cover them with
- 1 knife
- 1 measuring cup
- 1 set of measuring spoons
- 1 stainless steel bowl
- food safe gloves I use them when shredding the chicken
- 2 serving forks
Ingredients
- 12 chicken breasts
- My beef rub mix It is listed under the recipes and there is a link to it in the notes
- Paprika
- apple juice If you can find an lemon or lime juice I prefer that
- 3 heaping cups your favorite BBQ sauce I like the original Sweet Baby Rays and it is readily available in the Israel
- 3 over flowing tbls apple cider vinegar
- 2 cups water
Instructions
- turn on your pellet smoker to 225 ℉ 108c
- place a stainless steel bowl in the smoker filled with water with about 2 cups of water in it
- clean chicken breasts
- place in casserole dish
- sprinkle beef rub on the top of the breast and then sprinkle paprika on top of the rub
- rub seasoning into the chicken breast
- flip chicken and repeat process
- pour apple juice into the bottom of the pan so it roughly cover ¼-½ of the chicken breasts
- place chicken into the smoker and leave it until it reaches the internal temperature of about 145℉ / 63℃ (this takes about 2 hours on my smoker)
- while the chicken is smoking mix the BBQ sauce with the apple cider vinegar
- When the chicken reaches 45℉ / 63℃, cover the chicken and then turn up the heat of the smoker to 350℉/ 177℃ until the internal temperature of the chicken reaches of 190 ℉/ 88℃
- take the chicken off the smoker and let it rest for 25 minutes
- shred the chicken I use a combination of two forks and my hands to shred the chicken some people use an electric mixer
- pour in the BBQ & Apple Cider sauce as you shred the chicken
- You can serve hot or warm it up the next day