Smoked BBQ Chicken Salad

Instructions

• Step 1: Burning the recteq Ultimate Blend Pellets, set your recteq to 325°F.
• Step 2: Season chicken with oil, Ron's Screamin' Pig Rub, and Rossarooski's Honey Rib Rub. Give the chicken 10 minutes to rest with the seasoning on it before placing it on the recteq, breast up.
• Step 3: Cook until the internal temp is 165°F in the breast and 190°F in the legs and thighs. Remove from recteq and allow to rest.
• Step 4: While chicken is resting, in a large mixing bowl add onion, celery, garlic, mayo, Chef Greg's 4 Letter Rub, relish, Chef John's Soul Powder, and Harry's Secret Sweet Sauce. Mix well.
• Step 5: Pull all meat off chicken, then rough chop chicken and add it to large mixing bowl and mix well. Let rest in refrigerator for at least an hour before serving.