Smoked Chicken in White BBQ Sauce

it’s time to crush that carbon y’all heyguys welcome back to another episode ofcrushing carbon this time we’re gonna dosmoked chicken Carolina style okay guysthis is super easysmoking 101 we’re just gonna do a smokedchicken now what we’re gonna do is we’regonna splash this chicken which allthat means is just removing thatbackbone I’m not gonna go into all theintricacies of splash cocking becausethere’s 10,000 videos out there of howto do it we’re just cutting the backboneout and then we’re gonna flatten thischicken out[Music]okay guys now the one thing that you gotto do I’m gonna let you in on a littlesecretit’s a little secret we can’t tellanybody I got to inject this chickenthis is gonna be the number one way toretain a lot of juiciness a lot ofmoisture and it’s really gonna let ithold up over the longer smoking time andnow like I say this is a small bird soI’m not going to go too crazy with theinjectionI’m just got a little Cajun butter hereand I’m just gonna dress her up[Music]now we’re gonna take a touch of oliveoil just a little bit because we’vealready got some moisture from the Cajunbutter injection we’re gonna rub thispuppy down and now I’m coming behindthat with some good old-fashioned Creoleseasoning old Tony chat Ruiz chatter ohnice chat juries chat genies I don’tknow how to say it but I just know it’sgood stuffnow like always everything we smoke it’sa little bit of that black pepper we’renot gonna go as heavy as with otherstuff because we don’t really need itwith the chicken now just Pat her in nowwe’re gonna flip this bad boy over got awhole nother side to season alright andthat’s all dressed up and ready to gowe’re gonna throw it on the pit heredirectly okay guys we just got the pitwarming up just a little bit more we’regonna do these chickens at about 225 250I can’t emphasize enough that everybodylikes to talk about the skin on a smokedchicken if you want crispy skin deep fryit that video is coming but today we’refocusing on that meat we want it juicysmoky Cajun butter injected we want itto just pull apart and be tender anddelicious so that’s what we’re going forhere we’re gonna let the pit finishheating up and then we’re gonna put itright on breast side up like a goodlittle bird we’re gonna flip thesepuppies around like that set it even andnow you want to tuck the wings in alittle bit because these guys will cookweird and you want to make sure thatthey don’t cook before everything elseso you want to tuck them in all nicenice water pan once again we’re notgoing for crispy skin quit asking me buthere we go I’ll see you guys in probablyabout an hour and a half two hours thisis a real small bird we’ll do some morechicken videos with a bigger guy I justcouldn’t find a big bird right now solet’s go ahead and see what we get[Music]alright guys we’re about two and a halfhours into our smoked chicken cook umthis is a small bird so we’ll probablybe done relatively soon but all I’mgonna do is just turn it because we’vegot one side we don’t want one side toget more done than the other becausewe’re using an offset smoker so I’m justit’s easy because we’ve splash cocked ityou want to hold on to those legs thoughbecause they’ll go flying on you setthat puppy down just like thatsee how it’s keeping its shape nice andevenly that’s what we want to see sowe’ll check on this in another hourright now let’s temp check it just to besafe in the deepest part of the thighyeah sitting at about 140 we’ve stillgot about thirty degrees to go before wegot good done chicken so we’ll give itabout another hour and we’ll see youthen guys we’re at about four hours forthis smoke this chickens done rightaround the thigh we’re reading about 170172 that’s exactly what we’re lookingfor that 160 to 165 in the breast sowe’re going to go ahead and take thispuppy offwe’re gonna sauce it let it rest andthen we’ll slice this puppy up alrightguys we’re gonna sauce this bird up andif you’re from the south and you don’tknow about dukes it’s time to leave wereally like this Alabama style whitebarbecue sauce it’s very good it goesgreat with chicken and if it’s got thedude’s name on it I’m cool with it sowe’re just gonna sauce this bad boy upjust real quick just give it a littlelittle drizzle I’m gonna go a littleheavy with the sauce mmm so and we arejust gonna paint this bird now that’slooking great we’re gonna let that restabout another five minutes with thatsauce just let those flavors mingle andthen we’re gonna slice it up chickensbeen resting for about five minutes withthis sauce on it the white barbecuesauce might have a little bit of a weirdlook to some but the flavor isabsolutely fantastic so we’re just gonnago ahead and slice this puppy up and digright in[Music]now that’s what we call a dead bird butthere’s still a good lot of good stufflook at that injection and the juice isrunning down now this part right heretender juicy that’s just for me mmthat’s a smoked chicken from crushingcarbon I’ll see you guys next time[Music]