(MN) Pulled Chicken

First try at this and almost perfect. Next time though I'd be tempted to take the meat to 190F so it 'pulls' more. I didn't want to go to far and risk drying it out..

Basically get two chickens, or how ever many you want! And run them in your favourite rub. I used Salt Pepper and Garlic SPG.

Set the egg up on indirect mode, and smoke at 275F using your favourite wood! I used whiskey oak was manifique!

Smoke till 190F! I pulled them off at 180F but wished I'd had a bit more balls!!!

Leave to cool.

Then pull and mix with your favourite BBQ sauce!

Enjoy