The Best Classic Chicken Salad Sandwich

Ingredients

• 1 3 1/2 to 4 pounds Whole Chicken ((1.6 to 1.8 kg), halved)
• 1/4 cup Barbecue Rub (Your favorite brand, about 1 ounce (30g))
• 1/2 cup Mayonnaise (Approximately 4 ounces (115g))
• 3/4 cup Celery (Finely chopped, from about 2 medium stalks, approximately 2 1/2 ounces (70g))
• 1/3 cup Scallion (Finely sliced, from about 1 medium, approximately 3/4 ounce (20g))
• 1 tablespoon Lemon Juice (Freshly squeezed, from 1 lemon, about 15ml)
• 1 tablespoon Apple Cider Vinegar (15ml)
• 1 teaspoon Smoked Paprika
• 1 teaspoon Hot Sauce (Adjust to taste)
• 1/2 teaspoon Celery Seeds
• To taste Kosher Salt
• To taste Black Pepper (Freshly ground)
• 1 fist-size chunk Smoking Wood (Light smoking wood, such as apple or cherry)

Instructions

1. Halve the chicken and rub thoroughly with barbecue rub, ensuring even coating.
2. Prepare a smoker or grill to 225°F (107°C) for indirect cooking. Add smoking wood chunks (apple or cherry) once at temperature.
3. When wood is ignited and producing smoke, place chicken in smoker or grill, skin side up. Smoke until an instant-read thermometer reads 160°F (71°C) when inserted into the thickest part of the thigh, 1 1/2 to 2 hours. Cooking times may vary.
4. Remove from smoker and let cool completely, about 1 hour.
5. While chicken is cooling, mix together mayonnaise, celery, scallions, lemon juice, vinegar, paprika, hot sauce, and celery seeds in a small bowl to make the dressing. Whisk until well combined.
6. Pull meat from skin and bones and roughly chop; discard skin and bones.
7. Place chopped chicken meat in a large bowl and pour in dressing.
8. Stir to combine gently; avoid over-mixing.
9. Season with salt and pepper to taste. Serve immediately, or store in an airtight container in refrigerator for up to 3 days.
10. Serve chilled on bread, croissants, lettuce wraps, or crackers.