Smoked Buffalo Pulled Chicken from Bearded Skull BBQ

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

Main Ingredients:

Whole Chicken 

Your Favorite Chicken Rub


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



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!



Recent Posts

View All
Card image cap
Italian Pot Pie

This Italian take on the pot pie is a great weeknight meal that’ll have your family eating within an hour…


Card image cap
Chance encounter leads to winning choice

When it comes to great BBQ, most people know what they prefer.  At the Smokin’ Red Dirt BBQ (RDB) contest,…


Card image cap
Char-Crusted Beef Tri-tip Sandwich

Combining perfectly-cooked beef tri-tips and grilled veggies off a Yoder Smokers Charcoal Flat Top Grill, this hearty, flavorful sandwich is great for a family meal or to feed a large gathering.


Leave a Reply

Your email address will not be published.