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!
Buttermilk Barbecue Smoked Chicken
- 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
Purchase Items in this Recipe
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.
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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.