Prep Cut the chicken into pieces and carefully remove the skin. Roast the skin separately from the pulled chicken for a crispy bite. Give me all your rubbing Rubbing is blending. Make the chicken rub by mixing all the ingredients together in a bowl. Sprinkle the chicken pieces with the sea salt and leave them to rest for 2 hours in the fridge. Wipe the sea salt off the chicken and sprinkle generously with the chicken rub. Keep the rest in a sealed jar for next time. The day after tomorrow or so. Fire in the house! Show the BBQ who's boss and put the cherry smoke wood in a smoke generator on the coals. Put the chicken pieces on the grill and cook the chicken indirectly at 110 °C until the core temperature of the chicken is 62 °C. Speeding up Now set your BBQ to direct grilling and give the chicken a roast at around 175 °C until the skin is crispy and the chicken has a core temperature of around 72 °C. Now it comes! Remove the chicken from the BBQ, remove all the bones and, using a set of bear claws or two forks, pull the chicken meat apart into strips. In the meantime, place the pita buns briefly on the grill and turn them over after a few minutes. Add 6 tablespoons of BBQ sauce to the pulled chicken and crumble the fried chicken skin over it. Dice the cucumber and tomato and put them together with the pulled chicken in an opened pita bread. Enjoy this chicken-to-die-for.