Barbecue Classics: Smoked Chicken

BBQ. Cooking & Baking Eqipment Essentials. Half Sheet Pan. Rebecca Gordon Editor-In-Chief Buttermilk LipstickBarbecue Classics

The Technique

Smoked Chicken

One of the most straightforward items to prepare is smoked chicken. Only minimal preparations are required & once the Classic Barbecue Seasoning has been made, it’s just a matter of building & maintaining the fire at the proper temperature for the duration of cooking. The two most important pieces of equipment that will be needed are thermometers. Have one available for the grill & one to test the chicken to be certain all portions are reaching their respective target temperatures. Smoked Chicken With Buttermilk-Herb Barbecue Sauce is a classic way to enjoy this popular flavor combination & it feeds a crowd beautifully. Accompany the birds with a combination of traditional side dishes from Buttermilk Fried Okra & Lemon-Thyme Succotash Salad to Charred Sweet Corn-Jalapeño Muffins & simple slices of watermelon. Learn how to make a delicious main course ideal for entertaining or weekday meals.

Tailgating Recipes How To Smoke Chicken. How To Make White BBQ Sauce By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Tailgating, Culinary & Entertaining Techniques Cooking & Baking Tutorials Game Day Entertaining Modern Southern Socials Southern Hostess Pastry Chef Writer Food Stylist How To Make Smoked Chicken Barbecue Digital Culinary Photo Journalist Editorial Director Birmingham Alabama TV Cooking Personality Classic Barbecue

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickSmoked Chicken With Buttermilk-Herb Barbecue Sauce
makes 10 servings

2 cups hickory wood chips
2 {5-lb} whole chickens
Butchers twine
1 cup Classic Barbecue Seasoning
Charcoal
Buttermilk-Herb Barbecue Sauce

Soak the wood chips in water for about 30 minutes. Drain. Place in heavy-duty foil & make a packet. Poke a few holes in the foil. Set aside. Tie the chicken legs together using the butchers twine. Pat the Classic Barbecue Seasoning over the exterior of the chickens. Let stand 20 minutes. 

Build a fire with the charcoal & push it over to one side of the grill. Add the packet of wood chips. Top with the grill grate. Place the chickens over the empty side to utilize an indirect heat cooking method. Top with the lid & adjust the vents in order to maintain a temperature between 225 to 275 degrees. Cook the chickens over indirect heat 2 hours & 15 minutes to 2 hours & 30 minutes or until the internal temperature reaches 165 degrees in the breast portion & 175 degrees in the legs & thighs. Meanwhile, prepare the Buttermilk-Herb Barbecue Sauce. Remove the chickens from the grill. Let stand 10 minutes. Pull the meat from the bones & shred with a fork. Serve with the Buttermilk-Herb Barbecue Sauce.

Tailgating Recipes How To Smoke Chicken. How To Make White BBQ Sauce By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Tailgating, Culinary & Entertaining Techniques Cooking & Baking Tutorials Game Day Entertaining Modern Southern Socials Southern Hostess Pastry Chef Writer Food Stylist How To Make Smoked Chicken Barbecue Digital Culinary Photo Journalist Editorial Director Birmingham Alabama TV Cooking Personality Classic Barbecue

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickClassic Barbecue Seasoning
makes 1 1/2 cups

Use this multipurpose dry rub for a variety of grilling & smoked classics from chicken & pork to hamburgers. 

3/4 cup packed dark brown sugar
4 1/2 tsp kosher salt
4 1/2 tsp dried thyme
2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp pepper
3/4 tsp celery salt
3/4 tsp crushed red pepper flakes

Stir together the ingredients. Use as directed.

Tailgating Recipes How To Smoke Chicken. How To Make White BBQ Sauce By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Tailgating, Culinary & Entertaining Techniques Cooking & Baking Tutorials Game Day Entertaining Modern Southern Socials Southern Hostess Pastry Chef Writer Food Stylist How To Make Smoked Chicken Barbecue Digital Culinary Photo Journalist Editorial Director Birmingham Alabama TV Cooking Personality Classic Barbecuerebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk-Herb Barbecue Sauce
makes 1 1/2 cups

The sauce can easily be doubled as it’s bound to go quickly. 

1 cup mayonnaise
1 large garlic clove, pressed
2 tsp chopped fresh thyme, oregano, rosemary or basil
2 tsp sugar
1 tsp freshly ground pepper
1/2 tsp celery salt
1/2 tsp paprika
5 Tbsp fresh lemon juice
2 Tbsp whole buttermilk

Whisk together the first 7 ingredients in a small bowl. Whisk in the lemon juice & the buttermilk until well blended. Use as directed.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Smoked Chicken

Smoky pulled pork, ribs, chicken & everything in between essentially utilizes an indirect heat process that involves wood. Whether it’s used to build & maintain the fire or simply added with charcoal to enhance the flavor of the foods you’ll be preparing, the type of wood used acts to provide that iconic flavor we love. Follow these tips & get ready to make your best barbecue to date.

Tailgating Recipes How To Smoke Chicken. How To Make White BBQ Sauce By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Tailgating, Culinary & Entertaining Techniques Cooking & Baking Tutorials Game Day Entertaining Modern Southern Socials Southern Hostess Pastry Chef Writer Food Stylist How To Make Smoked Chicken Barbecue Digital Culinary Photo Journalist Editorial Director Birmingham Alabama TV Cooking Personality Classic Barbecue

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Although you will need just a smidge, butchers twine will be an important item to use when preparing whole chickens for smoking. By tying the legs together, it produces a more compact bird for the grill so two can be smoked at the same time. If your grill is small, smoke one chicken for the best results.

Tailgating Recipes How To Smoke Chicken. How To Make White BBQ Sauce By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Tailgating, Culinary & Entertaining Techniques Cooking & Baking Tutorials Game Day Entertaining Modern Southern Socials Southern Hostess Pastry Chef Writer Food Stylist How To Make Smoked Chicken Barbecue Digital Culinary Photo Journalist Editorial Director Birmingham Alabama TV Cooking Personality Classic BarbecueNo. 1

Soak the wood chips in water for about 30 minutes. Drain. Place in heavy-duty foil & make a packet. Poke a few holes in the foil. Set aside. Tie the chicken legs together using the butchers twine. Pat the Classic Barbecue Seasoning over the exterior of the chickens. Let stand 20 minutes. 

Tailgating Recipes How To Smoke Chicken. How To Make White BBQ Sauce By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Tailgating, Culinary & Entertaining Techniques Cooking & Baking Tutorials Game Day Entertaining Modern Southern Socials Southern Hostess Pastry Chef Writer Food Stylist How To Make Smoked Chicken Barbecue Digital Culinary Photo Journalist Editorial Director Birmingham Alabama TV Cooking Personality Classic BarbecueNo. 2

Knowing how to build a fire coupled with the type of cooker you plan to use are crucial factors to consider the making good barbecue. Look to Game Day Entertaining: The Tailgaters Quick Reference BBQ Guide for additional tips & pointers. 

Build a fire with the charcoal & push it over to one side of the grill. Add the packet of wood chips. Top with the grill grate. Place the chickens over the empty side to utilize an indirect heat cooking method. Top with the lid & adjust the vents in order to maintain a temperature between 225 to 275 degrees. Cook the chickens over indirect heat 2 hours & 15 minutes to 2 hours & 30 minutes or until the internal temperature reaches 165 degrees in the breast portion & 175 degrees in the legs & thighs. Meanwhile, prepare the Buttermilk-Herb Barbecue Sauce. Remove the chickens from the grill. Let stand 10 minutes. Pull the meat from the bones & shred with a fork. Serve with the Buttermilk-Herb Barbecue Sauce.

The Tune
“Smokestack Lightning” Howlin Wolf

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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