Smoked Pulled Chicken BBQ with Smoked Beans & Carolina Mop Sauce
Classic smoked whole chickens paired with, some might say, the greatest barbecue sauce on Earth…and a classic side dish derived from the process.
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INGREDIENTS
2 each Sanderson Farms® Whole Broilers
1 gallon 3% brine (see recipe below)
Salt and pepper to taste
EASTERN NC BBQ MOP
1 cup apple cider vinegar
2 cups distilled white vinegar
1 tablespoon crushed red pepper
1 tablespoon coarse ground black pepper
1/2 tablespoon salt
1 teaspoon celery seed
2 teaspoons minced onion
2 teaspoons smoked paprika
1 1/2 tablespoons canola oil
3% BRINE
1 gallon water
1/2 cup kosher salt
1/8 cup sugar, granulated
4 each bay leaves
1 tablespoon coarse ground black pepper
2 each garlic cloves
DRIP SMOKED GREEN BEANS
4 cups fresh green beans, snapped
3 tablespoons butter
1 cup water
2 each bay leaves
Salt and pepper to taste
DIRECTIONS
1. Brine broilers in 3% brine for 12 hours and up to 24 hours.
2. Remove chickens from brine 1 hour prior to smoking and pat dry. Season with salt and pepper to taste. Keep in mind the chickens will have already absorbed some salt, so more pepper than salt is a good general rule of thumb.
3. Smoke chickens at 250°F–275°F for 3–4 hours using oak chips (or your favorite hardwood). Baste chickens with barbecue mop every hour making sure to keep the green beans directly underneath to catch all of those delicious juices!
4. Chickens are done when the internal temperature is 165°F or greater as measured by a calibrated thermometer.
5. Allow smoked chickens to cool until they are able to be pulled apart by hand. Shred all chicken and serve with more of the barbecue mop, the smoked green beans, and any number of wonderful barbecue side dishes! Being from Eastern NC, I tend to serve with barbecue beans, corn sticks, and cole slaw (pulsed, not shredded). Maybe even grab a pack of buns and make a Carolina Classic (IYKYK)!
EASTERN NC BBQ MOP
1. Put all ingredients in a blender and blend to combine. Red pepper and black pepper should retain some identity if possible, but that’s really all there is to it.
2. Allow to rest 12–24 hours in refrigerator before using. It just gets better with time.
3% BRINE
1. Combine all ingredients in a stockpot and bring to a boil.
2. Remove from heat and let aromatics steep for 30 minutes.
3. Strain and refrigerate until use.
DRIP SMOKED GREEN BEANS
1. Combine all ingredients in a shallow casserole or any other heat-proof dish.
2. Once chickens have been smoking for 30–45 minutes, place the dish under the birds and allow the beans to catch all the drippings as the birds are basted.
