Ultimate Cheater Pulled Chicken

• 5 pounds chicken partspick-of-the-chick pack, leg/thigh quarters, breasts, or a combination, trimmed of excess skin and fat
• 1/4 cup kosher salt
• 2 tablespoons sugar
• 2 tablespoons cheater dry rub (you pick, pages 45 to 47)
• 1/2 cup bottled smoke

1. To brine the chicken, Place it in an extra-large 2-gallon sealable plastic bag set in a large bowl.
2. POUR the salt and sugar into a 1-quart plastic bottle with a tight-fitting lid.
3. Add 3 cups of cold water.
4. Cover tightly and shake vigourously to dissolve the salt and sugar.
5. POUR the brine over the chicken.
6. Seal the bag and blend by gently massaging the bag.
7. Refrigerate for 1 hour.
8. Just before cooking, Drain the chicken, discarding the brine.
9. Rinse the chicken under cold water and pat dry.
10. Place in a large slow cooker (at least 5 quarts), sprinkle with the dry rub, and add the bottled smoke.
11. Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours.
12. REMOVE the chicken.
13. When cool enough to handle, remove the bones and skin.
14. Shred the meat with your fingers.
15. Use in your favorite Two-Timing Cheater chicken recipes (see chapter 8).

chicken, kosher salt, sugar, cheater, bottled smoke

Taken from www.epicurious.com/recipes/food/views/ultimate-cheater-pulled-chicken-391311 (may not work)