Buttermilk Barbecue Smoked Chicken Recipe
Yield: 8 servings
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.
You might also enjoy: Smoke Roasted Chicken with Alabama White Sauce
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.