Pin It The scent of wood smoke curling out of my backyard always gets the neighbors curious, but nothing caused more commotion than when I first made these smoked pulled chicken sandwiches with white BBQ sauce. I’d just finished rigging my old grill into a makeshift smoker, and the mesquite aroma joined with a creamy, tangy aroma from inside the kitchen—my friends started hovering long before I called dinner. As the sun dipped, we gathered round, hands messy, laughter louder than the cicadas. Biting in, the crunchy coleslaw and zesty sauce made the smoky chicken even more addictive. This recipe marks the night my neglected smoker turned into the season’s MVP.
One stormy Saturday, my brother challenged me to a backyard ‘BBQ-off.’ I chose these chicken sandwiches because I knew their smoky aroma and that sharp Alabama sauce would steal the show. The only casualty was a single bun stolen by our dog when we turned our backs to debate wood chips. Our friends ended up eating straight from the tray with grins and sticky fingers. By the end, even my competitive brother conceded defeat—and demanded the recipe.
Ingredients
- Boneless, skinless chicken thighs or breasts: Thighs are juicier and more forgiving, though breasts shred beautifully if watched closely.
- Olive oil: Rubbing the chicken with oil helps the seasoning stick and keeps it moist in the smoky heat.
- BBQ dry rub: Mix paprika, brown sugar, salt, pepper, garlic powder, and cayenne to layer bold flavors—I always make extra for sprinkling over fries later.
- Chicken broth or apple juice: Pour this in the smoker to keep the chicken ultra-tender; apple juice adds a sweet hint that pairs perfectly with the smoke.
- Mayonnaise: The creamy foundation of the sauce—use a smooth, mild brand for best flavor.
- Apple cider vinegar: This gives the sauce its punch and brightens the entire sandwich—don’t skimp here.
- Lemon juice: Adds an extra zingy note that lifts the richness of the mayo.
- Prepared horseradish: Adds subtle heat—start with less if you’re unsure, but don’t skip it entirely.
- Dijon mustard: For tang and depth—regular yellow’s too sharp for this.
- Sugar: A sprinkle balances the vinegar in the sauce; brown sugar adds a whisper of molasses if you want extra complexity.
- Black pepper, salt, garlic powder, cayenne pepper: Fine-tune the sauce’s spice and savoriness with these basic pantry powders.
- Sandwich buns: Soft brioche or potato buns absorb the sauce without falling apart—I toast them for a bit of structure.
- Coleslaw (optional): It delivers crunch and freshness—use your favorite, or just shredded cabbage tossed with vinegar.
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Instructions
- Fire up the smoker:
- Set your smoker to 250°F and let it heat up while you prep everything—the aroma already tells you good things are coming.
- Prep the chicken:
- Pat chicken pieces dry, rub with olive oil, then coat in a generous layer of BBQ dry rub; don’t be shy, you want every surface seasoned.
- Into the smoke:
- Place the chicken on the grate, add a pan of broth or apple juice beside it for gentle moisture, and close the lid—peek only when necessary to trap that essential smoke.
- Smoke it low and slow:
- Let the chicken soak up the smoke for 2 hours, aiming for an internal temp of 165°F; you’ll know it’s ready when it shreds easily with a fork and glistens with juices.
- Shred and rest:
- Rest the chicken under foil for 10 minutes, then use two forks (or your hands, if you’re impatient) to pull it into juicy ribbons.
- Whip up the white BBQ sauce:
- Combine mayo, vinegar, lemon juice, horseradish, Dijon, sugar, pepper, salt, garlic powder, and cayenne in a bowl; whisk until smooth and taste for balance—add extra horseradish if you dare.
- Toss and dress:
- Mix some of the sauce with the pulled chicken so every bite stays saucy—save a little extra for drizzling at the table.
- Get your buns ready:
- Toast the buns for a minute or two for durability—a golden edge helps them stand up to sauciness.
- Assemble the sandwiches:
- Layer saucy chicken on each bun, top with crunchy coleslaw if you like, drizzle with more white BBQ, and finish with the top bun—now try not to eat it before serving.
- Serve and savor:
- Gather everyone close—these are best while the smoke and sauce are still warm and messy.
Pin It 
Pin It The first time I made these for a summer birthday, everyone abandoned the fancy plates and just stood around the serving tray, talking with their mouths full. It was the rare dinner when nobody cared about anything except the next bite—and when even the pickiest eaters quietly asked for seconds.
Choosing the Right Wood Chips
Trying different wood chips changes everything: applewood gives a gentle sweetness, while hickory takes the smokiness up a notch. My favorites are a half-and-half mix, letting the chicken pick up a deep, subtle flavor that’s never overwhelming. If you’re feeling brave, a small handful of cherry chips adds beautiful color and fragrance. Just avoid mesquite here—too strong and it’ll drown out the sauce.
Making White BBQ Sauce Your Own
White BBQ sauce seems unusual at first, but it’s a total crowd-pleaser. Some guests like it punchier, so I up the horseradish or swap in extra vinegar. For a thicker sauce, a spoonful more mayo does wonders, while a pinch of smoked paprika creates a rosy color and smoky boost if you want to experiment.
Serving Suggestions That Wow
These sandwiches shine at family cookouts, but they hold their own just as well at a quiet weeknight dinner. Sometimes I set out extra toppings like pickled onions or sliced jalapenos—people love choosing their own adventure. Even leftovers never last long: pile them on a baked potato or toss in a salad for lunch the next day.
- Double the recipe for parties—it disappears fast!
- Wrap leftovers tightly to keep the chicken from drying out.
- Always serve extra sauce on the side—there’s never enough.
Pin It 
Pin It Few things bring people together faster than the promise of smoky pulled chicken sandwiches. Whether you’re serving a bursting table or sneaking a quiet bite alone, this recipe delivers comfort with a smoky Southern twist every time.
Recipe Questions & Answers
- → What temperature and time for smoking the chicken?
Maintain a smoker at 250°F (120°C) and smoke the chicken about 2 hours, or until the internal temperature reaches 165°F (74°C) and the meat shreds easily.
- → Which wood chips work best for this dish?
Apple or hickory are great choices: apple gives a fruitier, milder smoke while hickory adds a stronger, savory backbone that complements the rub and white sauce.
- → How do I keep the chicken moist while smoking?
Place a pan of apple juice or chicken broth in the smoker to create humidity, and avoid overcooking by monitoring internal temperature and resting the meat before shredding.
- → Can I make the white BBQ sauce dairy-free?
Yes—use a dairy-free mayonnaise base. The sauce relies on mayo, vinegar, lemon and horseradish for creaminess and tang, so a plant-based mayo keeps texture and flavor intact.
- → Should I toss all the pulled chicken in sauce?
Tossing some chicken in the white sauce infuses flavor; reserve extra to dress each sandwich to taste and keep leftovers from becoming soggy.
- → How to store and reheat leftovers?
Store pulled chicken and sauce separately in airtight containers. Reheat gently with a splash of broth over low heat to preserve moisture, then mix with sauce before serving.
