Buttermilk Barbecue Smoked Chicken

Name: Buttermilk Barbecue Smoked Chicken
Prep time: 10 min
Cook time: 15 h
Total time: 15 h 10 min
Yield: 8
Cuisine: American
Ingredients: 2 whole chickens; 3 quarts buttermilk; 1/2 cup Cattleman’s Grill Butcher House Brine; 1/2 cup Killer Hogs Hot Sauce; Meat Church The Gospel All Purpose Rub; Firebug Mild Grillin’ Sauce

Jul 20, 2026 • Tom Jackson

Experience tender, smoky flavor with our recipe for Buttermilk Barbecue Smoked Chicken! You start with brining the chicken in buttermilk, which opens up the cell structure and absorbs the liquid, resulting in a juicy and tender bite. Then, the chicken is smoked using a Yoder Smokers Loader Wichita Offset Smoker, adding a classic smoke flavor.

WHAT YOU'LL LOVE

A buttermilk brine that does more than add flavor. The buttermilk helps tenderize the chicken by opening the meat's cell structure, allowing it to absorb and retain more moisture for a juicier bite.
Classic offset-smoked barbecue flavor. Cherry and pecan wood are used to maintain a steady 250ºF, giving the chicken a balanced smoke profile without overpowering the meat.
Glazed at the very end for the best finish. Brushing on barbecue sauce immediately after the chicken comes off the smoker creates a light, flavorful coating without burning the sugars during the cook.
Different finishing temperatures for white and dark meat. Pulling the breasts at 155–160ºF and the thighs at 170–175ºF keeps every piece tender, juicy, and cooked to its ideal doneness.

Buttermilk Barbecue Smoked Chicken

Tom Jackson

Rated 3.9 stars by 58 users

Cuisine

American

Servings

8

Prep Time

10 minutes

Cook Time

4 hours 15 minutes

Calories

218

Buttermilk Barbecue Smoked Chicken brings together two techniques that result in one tasty bird! Buttermilk has long been used as a tenderizer for brining chicken prior to frying. As the chicken soaks in the buttermilk the acidity begins to open and expand the cell structure of the meat, allowing the liquid to be absorbed and retained, which in turn gives you a very tender bite of chicken. Chef Tom smokes up the buttermilk brined chicken on the Yoder Smokers Loaded Wichita Offset Smoker, for that old school smoke flavor!

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Ingredients

2 whole chickens
3 quarts buttermilk
1/2 cup Cattleman’s Grill Butcher House Brine
1/2 cup Killer Hogs Hot Sauce
Meat Church The Gospel All Purpose Rub
Firebug Mild Grillin’ Sauce

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Directions

Break the chicken down into quarters.
Combine the buttermilk, Cattleman’s Grill Butcher House Brine and Killer Hogs Hot Sauce in a Briner Bucket. Whisk well to dissolve the brine. Place the chicken quarters in the buttermilk brine. Let soak overnight, or up to 24 hours.
Build a small hot fire in the firebox of the Yoder Smoker Loaded Wichita Offset Smoker, starting with a base of lump charcoal. Stabilize the temperature in the cooking chamber at about 250ºF, feeding the fire with cherry and pecan kiln dried split wood to maintain the temperature.
Remove the chicken from the buttermilk brine. Wipe off the excess buttermilk from the surface. Season the chicken all over with Meat Church The Gospel All Purpose Rub.
Smoke the chicken quarters until the internal temperature reaches 155ºF-160ºF in the breasts and 170ºF-175ºF in the thighs/legs.
Remove the Buttermilk Barbecue Smoked Chicken from the smoker and immediately brush with a thin layer of Firebug Mild Grillin’ Sauce. Serve hot.

Image of Buttermilk Barbecue Smoked Chicken

Recipe Note

Recipe FAQ

Why use buttermilk to brine the chicken?
The acidity in the buttermilk helps open the cell structure of the meat so it absorbs and retains more liquid, resulting in a more tender and juicy finished chicken.

Why wipe off the excess buttermilk before seasoning?
Removing the excess buttermilk prevents the seasoning from becoming pasty while still leaving behind the benefits of the overnight brine.

Why are the breasts and thighs cooked to different temperatures?
Chicken breasts stay juiciest when finished around 155–160ºF, while thighs and legs benefit from reaching 170–175ºF, where the connective tissue has more time to break down.

Why brush on the barbecue sauce after smoking instead of during the cook?
Applying the sauce after the chicken comes off the smoker creates a fresh glaze without exposing the sugars to hours of heat, which can cause them to burn.

How long should the chicken stay in the buttermilk brine?
An overnight soak is ideal, though the recipe recommends brining for up to 24 hours to maximize tenderness and moisture retention.

How indoor-friendly is this recipe?
1 out of 5 — best on the smoker. This recipe relies on cooking over cherry and pecan wood in an offset smoker, so there isn't a comparable indoor method that delivers the same smoky barbecue flavor.

Recipe Highlights

Buttermilk locks in moisture: Direction Step 2 combines buttermilk, brine, and hot sauce for an overnight soak that helps the chicken absorb and retain moisture before cooking.
Steady wood-fired smoke: Direction Step 3 stabilizes the smoker at 250ºF using lump charcoal with cherry and pecan split wood for consistent heat and classic barbecue flavor.
Season after the brine: Direction Step 4 wipes away excess buttermilk before applying the rub, helping the seasoning adhere evenly without becoming heavy.
Finish each cut at its ideal temperature: Directions 5–6 cook the breasts and dark meat to their respective target temperatures before brushing on a thin layer of barbecue sauce immediately after removing the chicken from the smoker.