Smoked Buffalo Chicken from Bearded Skull BBQ

Pull meat and chop skin toss white and dark meat in Frank's Buffalo Sauce

Smoked Buffalo Chicken


  • Whole Chicken 
  • Your Favorite Chicken Rub
  • Butter
  • Frank’s Buffalo Sauce
  • Slider Buns

Slaw Ingredients:

  • Bag of Mix Slaw
  • 1/2c mayo
  • 1/2c sour cream
  • 2T sugar 
  • 1 1/2T lemon Juice
  • 1T apple cider vinegar 
  • 1T Chipotle Adobo 
  • Honey To Taste


  1. Mix all dressing ingredients together & chill for 1hr and then toss slaw lightly in dressing.
  2. Fire up the YS640S to 275°F using fruit blend of pellets.
  3. Trim/spatchcock whole chicken, rinse, pat dry.
  4. Baste in avocado oil and season both sides.
  5. Place skin side up directly on top rack of pit and smoke for 45min to 1 hour.
  6. Meanwhile melt butter and add same rub used on the chicken to butter.
  7. After first hour baste chicken every 15mins until 165°F internal.
  8. Remove from pit and rest for 8 mins, pull meat and chop skin toss white and dark meat in Frank’s Buffalo Sauce.
  9. Then build your sando!


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