Smoked Pulled BBQ Chicken Sandwich

Instructions

• Step 1: Preheat recteq to 375ºF.
• Step 2: Using poultry shears or a sharp knife, cut on either side of the backbone to spatchcock the chicken. This will allow the chicken to lay out flat for even cooking.
• Step 3: Rub the chicken with olive oil and season both sides of the chicken with 3 tablespoons of Ron's Screamin' Pig Rub, and place on a Mesh Cooking Mat.
• Step 4: Add the spatchcocked chicken to the recteq and allow it to cook for about 90 minutes or until the breast has reached 165ºF and the legs/thighs have reached 180ºF.
• Step 5: Remove the chicken from the grill and allow to rest 20-30 minutes.
• Step 6: Remove the skin from the chicken, shred the meat into a large mixing bowl, and season with 2 tablespoons of Ron's Screamin' Pig Rub.
• Step 7: In a small mixing bowl, add both BBQ sauces and mix well. Place 1/2 cup of the shredded chicken on the bottom of the sesame seed bun and drizzle BBQ sauce over the chicken and top with a bun.
• Step 8: Repeat until all buns are used.