BBQ Whiskey Peach Smoked Pulled Chicken

Fire up your smokers and grab a few whole chickens because this BBQ Whiskey Peach Smoked Pulled Chicken is going to amaze you, your guests, and anyone else who enjoys this dish!

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Open bun on white plate that says eat with smoked pulled chicken on top, along with a Ball canning jar of homemade peach BBQ sauce and a decorative succulent

Why You’ll Love Whiskey Peach Smoked Pulled Chicken:

If you’re like me and love a balance of sweet and savory, this pulled chicken is for you! When we smoke a whole chicken, we will usually do at least 2 or three. Once they have cooled, we will enjoy one, then shred the others to freeze and use later.

Using a smoker, this recipe focuses on creating a flavorful meat rather than a crispy skin. Of course, you can always slide it under a broiler to brown and crisp. But after smoking, I find it chewy and not very tasty. If you’re using an oven, you will want to remove the foil and brown under the broiler to your desired darkness.

I recommend using peach wood chips if you’re smoking; however, if you can’t find them, pecan is a tasty option that nicely combines with the chicken and peaches.

Equipment You’ll Need:

Fire up your smokers and grab a few whole chickens because this BBQ Whiskey Peach Smoked Pulled Chicken is going to amaze you, your guests, and anyone else who enjoys this dish!

Ingredients:

  • 3-4 lb. whole chicken
  • Dark brown sugar
  • Smoked paprika
  • Cayenne pepper
  • Chili powder
  • Salt
  • Garlic powder
  • Onion powder
  • Black pepper
  • Ketchup
  • Peach preserves
  • Apple cider vinegar
  • Whiskey
  • Molasses

Directions:

To Make the Rub:

Measure out all of your rub ingredients into a medium mixing bowl. Using a whisk, mix until well combined and that your brown sugar is not clumpy.

Store in a tightly-sealed container until ready to use.

To Make the Sauce:

In a small sauce pan, combine all of your ingredients and whisk together over medium heat. Bring to a boil, frequently stirring. Reduce the heat to a simmer. Allow to simmer for 20 minutes, stirring occasionally to prevent it from burning or sticking.

Remove from heat and allow to cool. Store in a tightly-sealed container until ready to use. Allow to sit for at least 24 hours in the refrigerator for the flavors to fully-combine.

To Make the Chicken:

Preheat your smoker to 225° F. (375° F if using the oven).

Clean your chicken by removing giblets, the neck, and extra fat. Rinse well then pat dry with paper towels.

Combine the melted and cooled butter, peach juice, whiskey, and two tablespoons of your rub. Whisk together then using your injector, carefully inject your bird.

Using the remainder of your portion of rub, season the entire chicken. I like to even put some inside the chicken cavity.

Place your chicken into a disposable aluminum pan for easy removal and clean-up. Place this pan as close to the center of your smoker as possible. (Or center rack of your oven)

If you’re using the probe thermometer, stick these in the thickest part of your bird, but not next to a bone.

Close the smoker and allow to smoke for approximately 45 minutes per pound. Once your chicken reaches at least 160°F, remove from the smoker and cover with foil. Allow to sit until the internal temperature reaches 165°F. (If using the oven, allow to cook uncovered for at least an hour and a half. Once it reaches the proper internal temp, cover with foil and allow to rest for 15-20 minutes).

When the chicken has reached 165°F internal temperature, pull all of the meat from the bones.

Shred the meat using your meat claws or by using two forks.

Mix in your desired amount of BBQ sauce, or pile on a bun and let everyone add their own desired amount to their sandwich.

Enjoy this delicious BBQ Whiskey Peach Smoked Pulled Chicken!

Fire up your smokers and grab a few whole chickens because this BBQ Whiskey Peach Smoked Pulled Chicken is going to amaze you, your guests, and anyone else who enjoys this dish!

Frequently Asked Questions:

Do I have to use that particular blend of seasonings?

No. You are always welcome to adjust the seasonings to fit your taste.

Can I just use regular BBQ sauce?

Sure, you can. But you’re missing out on a ton of flavor with the peach and whiskey!

Side Dish Suggestions:

Completed sandwich
Fire up your smokers and grab a few whole chickens because this BBQ Whiskey Peach Smoked Pulled Chicken is going to amaze you, your guests, and anyone else who enjoys this dish!

BBQ Whiskey Peach Smoked Pulled Pork

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 3 hours
Additional Time: 20 minutes
Total Time: 3 hours 35 minutes

w whole chickens because this BBQ Whiskey Peach Smoked Pulled Chicken is going to amaze you, your guests, and anyone else who enjoys this dish!

Ingredients

  • 1 whole chicken, approximately 4 lbs.
  • ¼ cup whiskey (I used Jack Daniel's Tennessee Fire)
  • ¼ cup peach juice
  • ¼ cup butter, melted, slightly cooled
  • ½ cup Sweet Rub
  • Desired amount of BBQ sauce

Rub

  • ½ cup dark brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon chili powder
  • 1 tablespoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground black pepper

Whiskey Peach BBQ Sauce

  • ¾ cup ketchup
  • ½ cup peach jam
  • ½ cup dark brown sugar
  • ¼ cup whiskey (I used Jack Daniel's Tennessee Fire)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon molasses
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons of your sweet rub

Instructions

Preheat your smoker to 225° F. (375° F if using the oven).

Combine all of the rub ingredients in a small bowl and whisk together. Set aside until ready for use.

Clean your chicken by removing giblets, the neck, and extra fat. Rinse well then pat dry with paper towels.

Combine the melted and cooled butter, peach juice, whiskey, and two tablespoons of your rub. Whisk together then using your injector, carefully inject your bird.

Using the remainder of your portion of rub, season the entire chicken. I like to even put some inside the chicken cavity.

Place your chicken into a disposable aluminum pan for easy removal and clean-up. Place this pan as close to the center of your smoker as possible. (Or center rack of your oven)

If you're using the probe thermometer, stick these in the thickest part of your bird, but not next to a bone.

Close the smoker and allow to smoke for approximately 45 minutes per pound. Once your chicken reaches at least 160°F, remove from the smoker and cover with foil. Allow to sit until the internal temperature reaches 165°F. (If using the oven, allow to cook uncovered for at least an hour and a half. Once it reaches the proper internal temp, cover with foil and allow to rest for 15-20 minutes).

While your chicken is smoking, combine all of your ingredients for the BBQ sauce in a medium saucepan. Stir consistently over medium-high heat until it begins to boil. Then reduce to a simmer, stirring every few minutes to keep from burning and sticking. Allow to simmer for 20 minutes, then remove from heat.

Once your sauce is cool, place in a tightly-sealed mason jar. This will keep for up to one week after making in the refrigerator.

When the chicken has reached 165°F internal temperature, pull all of the meat from the bones.

Shred the meat using your meat claws or by using two forks.

Mix in your desired amount of BBQ sauce, or pile on a bun and let everyone add their own desired amount to their sandwich.

Enjoy!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1081Total Fat: 49gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 286mgSodium: 1758mgCarbohydrates: 65gFiber: 1gSugar: 55gProtein: 84g

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Fire up your smokers and grab a few whole chickens because this BBQ Whiskey Peach Smoked Pulled Chicken is going to amaze you, your guests, and anyone else who enjoys this dish!

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