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Smoked Hanging Chicken
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5 from 1 vote

Smoked Hanging Chicken

Smoked Hanging Chicken in my Oklahoma Joe Bronco drum smoker today. I love cooking chicken this way, especially because the smoker makes it so easy!
Prep Time1 hour
Cook Time4 hours
Total Time5 hours
Course: Main Course
Cuisine: American
Servings: 4 People
Author: Derek Wolf



  • 1 Whole Roasted Chicken
  • 2 tsp of Kosher Salt
  • 2 tsp of Black Pepper
  • 2 tsp of Garlic Powder
  • 2 tsp of Smoked Paprika
  • 1 tsp of Dried Thyme
  • 1 tsp of Cayenne Powder
  • 2 tsp of Canola Oil
  • Chopped Parsley for garnish

OTFC Alabama White Sauce:

  • 1 cup of Mayonnaise
  • 1.5 tbsp of Spicy Mustard
  • 1 tbsp of White Wine Vinegar
  • 1 tbsp of Prepared Horseradish
  • 1 tsp of Kosher Salt
  • 1 tsp of Black Pepper
  • 1 tsp of Hot Sauce
  • 1 Lemon juiced


  • Begin by trussing your chicken with some wet trussing string. Lather your chicken in oil. Add to a bowl the salt, pepper, garlic, paprika, thyme and cayenne. Thoroughly season your chicken and set in the fridge for 1 hour to set.
  • Preheat your Oklahoma Joe’s Bronco to medium-low (around 250F) adding one of the hanging racks inside.
  • Hook your chicken on the trussing string with a butcher hook and set in the smoker for about 4 hours, flipping halfway through, until the chicken reaches 165F in the breast and 170F+ in the thighs. Once done, pull it off and rest for 5 minutes.
  • Add all the ingredients for the OTFC Alabama White Sauce to a bowl and mix thoroughly. Slice up the chicken, drizzle some of the sauce over top, garnish with parsley and enjoy!