Buttermilk Barbecue Smoked Chicken

W3Schools


Chef Tom’s Buttermilk Brined Smoked Chicken starts with a buttermilk soak, then gets an old school smoke on the Yoder Smokers Loaded Wichita Offset Smoker.

Full recipe: https://www.atbbq.com/thesauce/buttermilk-barbecue-smoked-chicken/

source
W3Schools For professional & delicious BBQ results everytime, try 2 Gringos Chupacabra's Texas Style Rubs & Seasonings!

47 replies
  1. La Harmon
    La Harmon says:

    Chef Tom love your cooks! Would like to see you smoke a mammoth beef shoulder clod

    Reply
  2. Frederick Rowe
    Frederick Rowe says:

    Great video. Too many people sleep on chicken. I love smoking the bird. You just took it to another level. Props

    Reply
  3. Ray Meyer
    Ray Meyer says:

    Ever try Cornell Chicken? Love the content you create here. Keep it up and stay safe.

    Reply
  4. BlackOut Studios
    BlackOut Studios says:

    What gloves are you using, Tom? I'm seeing you work the coals with your hands, I'd love a pair of gloves like that!

    Reply
  5. Mark J Becker
    Mark J Becker says:

    Love your channel and THANK YOU for using a pure fire smoker – the offset. But, you might consider a reverse flow “Lang Smoker” and do more of your magic with just wood. Love the recipes, products, and your channel. Thank you!!

    Reply
  6. sooperman12
    sooperman12 says:

    Yes!!! So many "cooks" wanna know "how long"? Cook to color, and tenderness. Look at you meat. Does it look rendered? Obviously make sure the internal temps are safe to eat but look and feel go a long way.

    Reply
  7. Dalton Gaither
    Dalton Gaither says:

    I always come here to get inspired for my next grilling adventure. I have read that people smoke low and slow cold foods, like ice cream. It would be interesting to see if this is possible to get good results!

    Reply
  8. Chris Moran
    Chris Moran says:

    thanks again for the video, Can one of your cooks be on a Propane Grill?

    Reply
  9. ddjax904
    ddjax904 says:

    Tom, I always wonder what you do with the delicious looking meats after the videos. If you need someone to finish off that chicken, or anything else, I can be that guy.

    Reply
  10. MouthfulOfSpiders
    MouthfulOfSpiders says:

    Guys…. I LOVE it when you do things legit on the stick burner. I know Yoder is a sponsor, and you'd never say a single bad thing about them, but let's be real here….. A pellet grill is an outdoor oven, set it and forget it. Stick burners are SO much more intimate and involved, and in the end, it just turns out the better product. Please….. WAY more cooks on the offsets. Save the outdoor oven for casseroles! ?

    Reply
  11. Prxcizion
    Prxcizion says:

    Id love to see a Texas style prime rib on the offset. Smoked one a while back on my OK Joe's and it came out amazing but I'd love to see your take on it.

    Reply
  12. SAM TARVER
    SAM TARVER says:

    I said this on a past video, but I’d love to see you do another Beef Jerky Video. You did one probably 4 years ago but I’d love to see it covered again. Maybe do 3 or 4 different flavors.

    Reply
  13. MrMCPhilly
    MrMCPhilly says:

    Great video. I would def like to see more videos involving offset cookers / Kamado's, etc. The YS640s is an amazing piece but I'd like to see what other cookers can do.

    Reply
  14. Brian Robinson
    Brian Robinson says:

    Beer can Turkey in the Offset Smoker for Thanksgiving.

    Cinco De Mayo tacos 4 ways Asada(beef), Carnitas(pork), Pollo(chicken), Pescado(fish).

    See if you can smoke berries (blueberries, raspberries, strawberries, etc.) To make a colorful "Smokin' 4th of July" mixed drink.

    Everyone does Baby Back (pork) ribs so how about a beef rack

    Reply
  15. carlfriesen1
    carlfriesen1 says:

    I would love to see your take on chicken that is both smoked and deep fried. I have developed my own recipe and think I have almost perfected it but there are few recipes out there. Cheers, keep up the good work!

    Reply
  16. glenn mcdonald
    glenn mcdonald says:

    Thank you chef. My chicken skin is always rubbery and I definitely will give this a shot.

    Reply
  17. Tim Corrin
    Tim Corrin says:

    Great video. I would love to see an italian style sunday sauce with the meats grilled/smoked on the kamado joe.

    Reply
  18. Caleb Alleman
    Caleb Alleman says:

    Whole animal. I saw a variation on whole pig from the phillipines called lechon which is done with a suckling pig so that might fit better in the offset.

    Reply
  19. Cameron Quillon
    Cameron Quillon says:

    Great video, Chef Tom! I would love to see a Texas-style brisket on the offset. I've seen the past videos of brisket, but I feel like it just turns out so differently on an offset vs pellet.

    Reply
  20. Brandon Douglas
    Brandon Douglas says:

    Man atbbq, you suck at cooking and Sam the cooking guy are helping me navigate these crazy times. On a side note I really appreciate your passion for cooking. Keep up the great content. Do you guys do tours of your shop? We live real close to you.

    Reply
  21. Rita C
    Rita C says:

    I've requested this before and I never tried it myself but do you think smoked pickles would be possible? Smoke the cucumbers first then put them in the brine?

    Reply
  22. Mike J
    Mike J says:

    Hi Chef How about Scotch Eggs on the Smoker with a killer dipping sauce and house made sausage ..thanks Chef Mike

    Reply
  23. Smokin' Joe's Pit BBQ
    Smokin' Joe's Pit BBQ says:

    Fanfreakingtastic <—- Yes, that's a word. ? Great job on that chicken. I love the sound of that fruit sauce. ?

    Reply
  24. Colin Bijnen
    Colin Bijnen says:

    How about some beef belly on that offset smoker? Would love to see some of that and get some inspirationto try it at home in one of my offset smokers…

    Reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *