Did you know that buttermilk can be used to brine chicken for smoking in addition to frying? Buttermilk is often included in the description when you want to make someone’s mouth water for a piece of fried chicken. Give this recipe for buttermilk barbecue smoked chicken a try! You will end up with chicken that is incredibly juicy and tender coupled with that magic ingredient that is best delivered through barbecue…. natural smoke flavor!
– 7 chicken thighs (or whatever combination of chicken pieces that you prefer)
– 1/2 gallon buttermilk (or enough to completely submerge your chicken)
– 1/2 cup brown sugar
– 1/4 cup Kosher salt
– 1/2 cup hot sauce
– Meat Church Holy Gospel Rub (or your favorite rub; a combination of salt, pepper, garlic powder and onion powder also works well with poultry)
1) Combine the buttermilk, brown sugar, Kosher salt and hot sauce into a medium sized Briner Bucket. Stir until everything has combined.
2) Place the chicken pieces into the bucket and make sure that the chicken is completely submerged. Let the chicken soak in the marinade for at least 4 hours, preferably over night, up to 24 hours.
3) Remove the chicken from the brine and wipe the excess marinade from the skin.
4) Season the chicken all over Meat Church Holy Gospel Rub or your favorite chicken rub. A combination of salt, pepper, garlic and onion powder will also work well.
5) Setup your smoker to cook at 275 degrees.
6) Smoke the chicken until the temperature reaches 165 degrees internal if you’re cooking breasts; 170-175 if you’re cooking thighs.
Optional: Brush a thin layer of your favorite barbecue sauce on the chicken.
Watch the video to see a demonstration of the recipe.
Temperatures shown are Fahrenheit
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