Traeger Pulled Chicken

You don’t have to marinate the chicken, but it definitely helps build more flavor and keeps the meat extra juicy. Even 30 minutes makes a difference, but overnight is even better if you have the time.

The low and slow smoking process already gives the chicken great flavor and tenderness on its own, but adding a marinade or dry rub takes it to another level and gives you even more depth in the final dish.

To keep the chicken moist during the smoking process, I use a combination of a liquid marinade (soy sauce) and my Homemade BBQ Dry Rub Seasoning. You can also use a store-bought rub if you prefer.

Soy sauce contains enzymes that break down proteins in the meat. It also helps the chicken retain moisture, preventing it from becoming dry during cooking. You can use apple cider vinegar if you prefer.

I recommend 225 degrees to cook the chicken low and slow so the smoky flavor penetrates the meat.

I like to smoke the chicken for an hour uncovered. From there, cover the chicken with foil. This will keep the chicken from drying out. Smoke the chicken for an additional hour or for however long it takes to reach an internal temperature of 175 degrees.

Chicken is safe to eat when it reaches an internal temperature of 165 degrees, but with pulled chicken when the internal temp reaches 175 degrees, it will typically shred really easily and yield tender meat. Use a meat thermometer.

Pulled chicken should be tender and easily shred with forks or tongs. If the meat resists shredding or feels tough, it may need more time to cook.

The choice of wood for smoking can greatly influence the flavor profile of the meat. Different types of wood impart distinct flavors, ranging from mild and sweet to strong. I love use the Traeger Signature Blend or apple. Here are some options:
Apple
Cherry
Pecan
Hickory
Maple
Oak

Remove the chicken from the smoker and allow it to rest for 10-15 minutes prior to slicing. Resting allows the juices to redistribute throughout the meat, resulting in a more evenly moist and flavorful dish. Resting can also enhance the flavor. The additional time allows the seasonings and smoky flavors to settle, providing a more balanced and integrated taste.

The dish can be stored tightly covered and sealed for 3-4 days in the fridge. I like to store it with the juices leftover from the slow cooker. This helps keep it from drying out.

The best way to reheat it is on the stove at medium heat with liquids. This helps to keep the initial texture intact.

You can also heat it in the microwave in 1-minute intervals, stirring between each interval.

You can use the air fryer or oven at 350 degrees until warm.
If the chicken seems dry, you can add a small amount of broth, water, or sauce during reheating to add moisture.

You can freeze it tightly covered and sealed for 2-3 months (for optimal quality). Defrost in the fridge overnight.