Angel Burns - The Barbeque Cookbook: Discover 30 Mouthwatering and Delicious Smokey Barbeque Recipes

Pair this delicious chicken with collard greens and mashed potatoes and start a hoe-down in the kitchen.

Yield:

Total Prep Time: 6 hrs. 15 mins.

Ingredient List:

• 1 whole chicken
• Oil, for brushing
• 1 serving Smoked Buffalo Chicken Seasoning Rub
• 1 stick (110g) butter
• cup (120ml) white vinegar
• 1/3 cup (50g) chopped tomato
• 1/3 cup (50g) chopped onion
• 4 Tablespoons ketchup
• 2 cups cayenne pepper seasoning
• 1 clove garlic, chopped
• 1 bottle Louisiana Hot Sauce
• 2 Tablespoons lemon juice
• 1 teaspoon honey
• cup (165ml) water

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Instructions:

1. Pop the smoker on to preheat to 200F/ 93C and soak your wood chips for at least an hour.

2. Remove the wood chips from the liquid and dry before using. Meanwhile, clean the chicken and place onto flat surface.

3. Brush the chicken generously with oil and cover with the buffalo chicken seasoning rub. Pat this both inside and out.

4. Then take a saucepan and add the butter followed by the rest of the spices, vinegar, tomatoes, onion, ketchup and other remaining ingredients.

5. Heat well, stirring often to combine, then use an immersion blender to process into a sauce.

6. Take a meat injector and inject this sauce into the breast, wings, legs and thighs, then transfer the chicken to the smoker.

7. Smoke for 4-6 hours, checking often and turning as required. Ensure the chicken reaches 165F.

8. Inject more of the sauce into the meat as required. Remove from the smoker, cover with foil then leave to rest for 30 minutes.

9. Serve and enjoy!