Pulled Chicken

Pulled Chicken

A chicken, I used several quarter sections. Put some salt and pepper and covered with rub.
Smoked around three hours at 275 until meat hits 175.
While its smoking, make slaw and white sauce.
Slaw-shredded red cabbage, most of the white sauce, 1/2 cup blue cheese crumbles, some chopped onion,
2 tablespoons white sugar, teaspoon celery seed. Mix all together and refrigerate a couple hours.
White Sauce-2 cups mayonnaise, 1/2 cup apple cider vinegar, 1 tablespoon ground black pepper, 1 tablespoon white sugar, 1 tsp dijon mustard, 1 tbs. minced garlic,
2 teaspoon horse radish, 1 teaspoon kosher salt, 1/2 teaspoon cayenne pepper, 2 tablespoons lemon juice.
Mix all together. Save a little bit of sauce to put on top of the chicken, the rest of it in the slaw.
When meat is done pull off bones, pulling it into small pieces.
Place on toast or buns. Spoon some white sauce on. Top with some slaw.