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5 from 1 vote
Smoked Hanging Chicken
Smoked Hanging Chicken
Prep Time
1 hr
Cook Time
4 hrs
Total Time
5 hrs

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!

Course: Main Course
Cuisine: American
Keyword: Smoked Hanging Chicken
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:
  • 1/4 cup of Mayonnaise
  • 1.5 tbsp of Spicy Mustard
  • 1 tbsp of White Wine Vinegar
  • 1 tbsp of Prepared Horseradish
  • 2 tsp of Soy Sauce
  • 1 tsp of Kosher Salt
  • 1 tsp of Black Pepper
  • 1 tsp of Hot Sauce
  • 1 Lemon juiced
  1. 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.
  2. Preheat your Oklahoma Joe’s Bronco to medium-low (around 250F) adding one of the hanging racks inside.
  3. 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.
  4. 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!