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 hr
Cook Time4 hours hrs
Total Time5 hours hrs
Course: Main Course
Cuisine: American
Servings: 4 People
Author: Derek Wolf
Chicken:
- 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
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!