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: 4People
Author: Derek Wolf
Ingredients
Chicken:
1Whole Roasted Chicken
2tspof Kosher Salt
2tspof Black Pepper
2tspof Garlic Powder
2tspof Smoked Paprika
1tspof Dried Thyme
1tspof Cayenne Powder
2tspof Canola Oil
Chopped Parsleyfor garnish
OTFC Alabama White Sauce:
1/4cupof Mayonnaise
1.5tbspof Spicy Mustard
1tbspof White Wine Vinegar
1tbspof Prepared Horseradish
2tspof Soy Sauce
1tspof Kosher Salt
1tspof Black Pepper
1tspof Hot Sauce
1Lemonjuiced
Instructions
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!