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Smoked Chicken Sandwich Recipe


  • 2 Whole Chickens (about 5lbs each)
  • ¼ cup Killer Hogs AP Rub
  • ¼ cup Killer Hogs The BBQ Rub
  • 10oz Shredded Red Cabbage
  • ½ cup White BBQ Sauce*
  • ¼ cup Blue Cheese Crumbles
  • 3 Green Onions sliced fine
  • 2 tablespoons White Sugar
  • 1 teaspoon Celery Seed

For the White BBQ Sauce

  • 2 cups Mayonnaise
  • ½ cup Apple Cider Vinegar
  • 1 tablespoons Black Pepper (course ground)
  • 1 tablespoons White Sugar
  • 1 heaping teaspoon Prepared Horse Radish
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Ground Cayenne Pepper
  • Juice from 2 Lemons


  1. Bring Smoker or Grill set up for indirect heat to a cooking temperature of 275⁰ using a few chunks of pecan wood added to the hot coals for smoke flavor.
  2. Remove Chicken from packaging and rinse under cool water. Be sure to remove neck and giblets from cavity.
  3. Season the outside of each chicken with AP rub (Salt, Black Pepper, and Garlic) and a layer of The BBQ Rub (any bbq rub can be substituted).
  4. Place chickens on cooking rack and hold smoker temperature steady at 275⁰.
  5. After 1 hour place a wired meat probe into thickest part of Breast. Set alarm for 165⁰ internal.
  6. Remove chicken from smoker when internal temperature hits 165⁰ in breast and 175⁰ in thigh.
  7. Rest chicken for 15-20 minutes on counter before pulling.
  8. Separate chicken from bone and shred into equal size pieces.
  9. For each sandwich Open a split bun or roll and layer pulled chicken topped with a good drizzle of White BBQ Sauce, and a heaping scoop of Blue Cheese Cole Slaw.
  10. Serve with your favorite Spicy Sweet Pickle and enjoy.
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