- 1 whole (5 lb) chicken
- Plowboys BBQ Yardbird Rub
- Firebug Hot Grilling’ Sauce
- 4-6 pretzel buns
- Holmes Made Dad’s Spicy Pickles
- Big Rick’s Jalapeño Honey Mustard
Blue Cheese Slaw:
- 4 cups (12 oz) savoy cabbage, sliced thin
- 1 cup carrots, grated
- 4 oz blue cheese, crumbled
- 1 cup sour cream
- 1/3 cup mayonnaise
- 3 tbsp buttermilk
- 1 tsp garlic, minced
- 1 chipotle in adobo sauce
- 2 tsp white vinegar
- Noble Saltworks Hickory Smoked Flaked Finishing Salt, to taste
- Black pepper, to taste
Preheat the Yoder Smokers Loaded Wichita offset smoker to 275ºF, building a small charcoal fire in the back half of the firebox with Kamado Joe Big Block Charcoal. Feed the fire with Cattleman’s Grill Pecan Split Wood, as needed, to maintain your temperature.
Prepare the chicken spatchcock style, removing the backbone with poultry shears. Lay the bird flat on your work surface and loosen the skin from the flesh.
Combine the ingredients for the injection in a shaker and mix well. Using a pistol grip injector, inject the bird in a grid pattern. Wipe excess liquid from the surface. Season generously under the skin with Plowboys BBQ Yardbird Rub, then season the skin, as well.
Place the chicken on the second shelf of the grill and place the breasts closest to the firebox. Smoke the bird until the internal temperature reaches 155ºF in the breasts, about 2-3 hours.
In the meantime, combine all ingredients for the Blue Cheese Slaw. Mix well and store in the refrigerator for up to one week.
When the chicken is fully cooked, remove the skin and pull the meat from the bones. Discard the bones. Shred the meat. Toss the meat in Firebug Hot Grilling’ Sauce.