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How to make it

  • For Chicken:
  • In a small bowl combine all rub ingredients.
  • Remove and discard neck, giblets, and any excess fat from the chicken. Rinse the chicken inside and out under cold water and pat dry with paper towels.
  • Coat the chicken inside and out with the rub.
  • Let chicken sit at room temperature while you heat up your grill, or for at least 30 minutes.
  • Brush or spray with vegetable oil.
  • Follow your grills directions for using wood chunks. Grill the chicken, breast side up, over indirect-medium heat until the internal temperature reaches 170 degrees in the breast, 180 degrees in the thickest part of the thigh. About 1-1/4 to 1-1/2 hours.
  • Remove chicken from the grill and let rest. When cool enough to handle, tear chicken into bite-sized pieces, or shred, discarding the skin and bones.
  • For Sauce:
  • In a small bowl, mix together all sauce ingredients, adding salt to taste.
  • To Serve:
  • Pile the shredded chicken on buns and top with slaw and a generous spoonful of the sauce. Serve with your favorite chips.
  • Enjoy!!
  • I did!!!
  • **recipe from "Weber's Big Book of Grilling"**
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