Smoked Buffalo Chicken from Bearded Skull BBQ
Pull meat and chop skin toss white and dark meat in Frank's Buffalo Sauce
Your Favorite Chicken Rub
Frank’s Buffalo Sauce
Bag of Mix Slaw
1/2c sour cream
1 1/2T lemon Juice
1T apple cider vinegar
1T Chipotle Adobo
Honey To Taste
Mix all dressing ingredients together & chill for 1hr and then toss slaw lightly in dressing.
Fire up the YS640S to 275°F using fruit blend of pellets.
Trim/spatchcock whole chicken, rinse, pat dry.
Baste in avocado oil and season both sides.
Place skin side up directly on top rack of pit and smoke for 45min to 1 hour.
Meanwhile melt butter and add same rub used on the chicken to butter.
After first hour baste chicken every 15mins until 165°F internal.
Remove from pit and rest for 8 mins, pull meat and chop skin toss white and dark meat in Frank’s Buffalo Sauce.
Then build your sando!