IT’S BRINE TIME

Pulled chicken sandwiches will have your guests clucking

Barbecuing is the perfect method for cooking fatty cuts of pork or beef, but relatively lean chicken is another story.

For barbecued pulled chicken that boasts a smoky flavour as well as moist, tender meat, we’d have to come up with some tricks.

Brining the birds kept the white meat moist and juicy, and arranging the chickens on the grill with the breast meat farther from the heat source than the dark meat evened out the cooking times.

We tweaked our favourite barbecue sauce in order to better complement the chicken, increased the vinegar to balance the sweetness and swapped the root beer for coffee to boost the smoky flavour.