Buttermilk Barbecue Smoked Chicken

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.
► PRINT RECIPE: www.atbbq.com/thesauce/butter...
RECIPE COOKED ON: www.atbbq.com/yoder-smokers-2...
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[@Tommy-T-Bone]

Salisbury steak using fresh ground meat and gravy. Alot of people have been buying alot of ground meat during this Rona quarantine so ground meat recipes will help.

[@allthingsbbq]

Thanks for the suggestion. Be sure to check out our blog for even more recipes. I just recently put out 5 ground beef recipes, with this very thing in mind. Thanks! www.atbbq.com/thesauce/5-ground-beef-recipes/

[@Tommy-T-Bone]

@@allthingsbbq also hear me out. Smoked stuffed cabbage! I did it a few weeks ago and they turned out great.

[@nicholasdatri8937]

Tom, that chicken looks amazing! I would love to see a collab BBQ with you and Malcom Reed of How to BBQ Right. You guys along side Heath Riles are the top 3 in BBQ as far as I'm concerned!!!!

[@michaelhernandez2584]

Yup you and malcom great tag team work could see that happening

[@allthingsbbq]

@@michaelhernandez2584 We'd love to do something with Malcom at some point!

[@crizz6397]

As always, incredible. I'll definitely have to try that

[@alfieboden8895]

Chef Tom always cooking up a storm. Some of my favourite BBQ vids on KZbin from you guys. Keep it up 🤙🏻

[@ivse9696]

Everytime a great pleasure to see what nice recipes Chef Tom have made 👍👍👍

[@markmillion574]

Thanks Chef Tom and the crew! If you ever have the time I would love to see on the offset a rib tips video. Thanks!

[@chrisegarner]

Thank you Chef, this one has become a real favourite for us, I've made it a few times and its a winner! Thanks for your great videos and super clear instructions & tips, its helped me learn a lot!

[@BluePiggy97]

Chef, I love it when you use the offset. Please please utilize that beast more often. We all know it produces the best smoke flavor in meats. Charcoal and wood don't even compare to a pellet smoker. Yes, its a lot more work and requires a lot of attention but you can't argue with the end results. Thanks!!!!

[@allthingsbbq]

Chef Tom loves to his offsets!

[@TL-eo3ng]

a pellet smoker doesnt compare to natural charcoal and wood, charcoal and wood produce a much better flavor, I get what you meant...

[@sandydameron2688]

Chef Tom, another great recipe and demonstration. Thanks for all the great info!

[@rowef]

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

[@allthingsbbq]

Thanks!

[@patrickwhitmore7513]

Made this tonight. Turned out excellent. The buttermilk adds a really good flavor to the chicken. Definitely a keeper. Thanks

[@ctFlyman]

Another awesome cook, chef!!! Gonna have to try this one as soon as I can get some chicken, thanks!

[@ryanwatson6911]

I am going to have to try this. That looks incredible. Love your videos.

[@ncshpfox]

Looks amazing! One of my favorite ways to do chicken is a combination of both. Smoke it long enough to get the flavor. Then finish it in the fryer. Smoked Fried chicken is amazing. I’ll definitely try out this buttermilk brine next time.

[@TheSpec1234]

Thank you for stating that the time is going to be diffrent for each cooker. That's a big thing people don't realize when they start out, and can be very helpful to cooking in general, but defiantly with low and slow cooks. Hope you're having a good one!

[@allthingsbbq]

Thanks!

[@garretkrul5947]

Awesome just awesome love my offset but never thought about buttermilk thanks so much

[@youtubemango5491]

The videoquality made me watch this fully and it was worth it

[@darrindougherty652]

Thanks for the great recipe and great video... made this tonight on my pit boss vertical smoker with their competition blend of pellets... I only used 1/4 cup of hot sauce to test heat so the kids could enjoy it. I also used a different rub and sauce... turned out amazing! Will definitely be making this again!

[@Finite-Tuning]

That looks really good! I have not tried the buttermilk thing before but this makes me want to give it a go.

[@David4413]

Looks absolutely amazing

[@belton2006]

loved this cant wait to try it out on my new first smoker

[@jptallitsch]

Smoke a whole salmon on that beautiful Yoder Loaded Wichita! Its okay to put that pellet smoker away for a while. What ever you decide, Keep em' coming Chef. I love your work and you are essential.

[@Rosetti.]

We love you Chef Tom. Great video, as always. I'd love to see your take on boneless, skinless turkey breast. We have it at BBQ joints, but I'm curious to see how you'd tackle that.

[@allthingsbbq]

Tough challenge, right there. We will pass it along!

[@gironic]

You gave away my secret! I always buttermilk brine my poultry, especially Thanksgiving turkey. It turns out amazing.

[@allthingsbbq]

It's a great trick, right?

[@vinnygi]

Same here.

[@samuelsheff1007]

@ChefTom I used this Buttermilk Brined on a Turkey Breast. I Brinded it over night with the buttermilk and spices. I patted the breast dry then added my dry seasonings (Yard Bird, Chicken Scratch, Jalapeno Garlic Pepper) and I sprayed it using peach juice. I used a competition blend of pellets (Hickory, Apple, Maple). By far this was the best turkey breast that I have ever smoked! Thanks!!! I can't wait to try more recipes!

[@The_table_242]

Love when you cook on the offset! More offset!!!!!!

[@allthingsbbq]

Noted!

[@frannksannicola408]

I'm making this for tomorrow. Can't wait. Great video

[@robertrivera4151]

Great video, presented very well

[@willbraswell4906]

Nice smoked chicken twist with the buttermilk! Thanks. I’m on board. Gotta try it now.

[@creativechefshannon]

Excellent stuff, everyone smokes brisket good to see something different cheers

[@lookitsameluigi]

Love seeing the offset used. Would love to see more recipes on making BBQ sauce, maybe something close to the one used today.

[@allthingsbbq]

🤔

[@rocdajacable]

That looks phenomenal

[@raed4915]

I do a jerk and buttermilk brine on my smoked chicken. I also make sure to recoat with jerk before putting them on the grill. Comes out amazing.

[@TheRealAnteUp081]

One of the BEST

[@Kornet06]

Thanks a lot Chef Tom, the mandatory confinement at home is a lot easier with all your delicious recipes ... :) :) :)

[@allthingsbbq]

Thanks for watching!

[@Kornet06]

@@allthingsbbq The first time Chef Tom answered one of my comments, you've just made one your fans very happy today, thanks bro and keep those delicious recipes coming ... ❤❤❤❤

[@allthingsbbq]

@@Kornet06 We'll keep em coming for sure! We have some fun stuff planned for next month!

[@cac90277]

Another solid video. Thanks! Would love to see a chicken cook done in multiple ways. All chicken thighs, same seasoning, same sauce and then the changes start. Inject one, standard brine one, fancy standard brine, buttermilk brine, no brine wet thigh (just paper towel dried) and an air dried thigh (dry with paper towel and let sit in the refrigerator for a couple of hours to get super dry). I’m curious about the science of all the different styles. I think it would also be interesting to see how they cook, look, feel and taste. I’d love to see what you think is your favorite. Maybe even put up a poll before to let people interact with you with what they think will be your favorite. I don’t know Tom, just an idea. Maybe a few of the crew can try and give their opinion too.

[@allthingsbbq]

This sounds like a great idea. We’ll add it to the list! Thanks!

[@brianmoyer35]

Looks amazing! I'm gunna try it on my pellet grill this week! Thanks for the content!

[@fishaman7834]

That chicken looked mouth watering!!! I bbq quite often down here in south Texas and I have yet to do a buttermilk bbq smoke chicken... I’m definitely gonna try that recipe in the next few days and see what my family thinks about it...

[@Andrew6James]

That knife is satisfyingly sharp

[@saulstar5203]

Excellent video got my best girl coming over this is the recipe

[@jasonb7156]

I'll love to see you do smoked fish dip/spread. We use King mackerel here in the Tampa Bay area but would love to see your take on it.

[@allthingsbbq]

Yum!

[@bigstevessmokemchokembbq8746]

Will definitely be doing this. Thx for a different spin on a household favorite...👍😊

[@allthingsbbq]

Nice! Pics or it didn't happen :)

[@bigstevessmokemchokembbq8746]

@@allthingsbbq tell me where to send them...and it's done...😊

[@LVbibby]

Great video thanks!

[@regthegreat]

Wold love to see something on a bullet smoker. The wife just bought me one and would love some ideas.

[@TacticalStrudel]

I don’t think ATBBQ carries any bullet smokers, if that’s the case he’s not going to make videos with them. But you can do his recipes on most any outdoor cooker.

[@SmokinJoesPitBBQ]

Fanfreakingtastic

[@allthingsbbq]

Thanks! We know that word well!

[@MrMCPhilly]

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.

[@juddsmith7024]

That chicken looked amazing! Really good job. I agree with you on the Gospel and The Holy Gospel is my go to on chicken....Just got a shipment of The Shed BBQ sauces and their regular BBQ sauce is killer on chicken.

[@pictureman58]

Love the off set, that's what I use the way smoking should be, thanks.

[@pilotlang1]

Well played Chef, well played.

[@ryanmckenna5254]

Like a surgeon on that chicken. Amazing video

[@bramfransen4645]

Great chicken. Will be on the menu this weekend! Thanks. Bye the way: I have a great cheese hamburger recipe: You need +/- 250 grams of minced beef per burger (with at least 23% fat), mix it with some salt (just salt) and with a mix of grated cheese (gruyere, emmentaler, provolone and cheddar (equal parts)). Per burger +/- 75-100grams (⅓) of the mixture of cheese. Cook it in the BBQ medium-rare and just before serving some additional cheese to melt on top. Try it!

[@kdpsr]

Good stuff Tom! I'd love to see you make some Adouille sausage and smoke it! Thanks man!

[@49eddieg]

Excellent video

[@Mopsink]

That is a nice looking piece of chicken!

[@khalidawadkhalil]

I loved this viseo

[@e10ization]

🙏🏼 awesome vid, huge fan and love the offset but would love to see you mess around with a Hasty Bake!

[@jonthornton4083]

Another👍 what temp did you get pit up to after first hour thanks for your answer in advance Chef Tom

[@glennmcdonald4557]

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

[@captainjoe19]

I like seeing cooks on the offset. I'd like to see a turkey or ribs (beef or pork) on it!

[@dancatchpole4771]

Hi Tom great recipe as always!!!!!!!!! That one is definitely on my to cook list!!!!! Could do a recipe for Texas Hash? I keep seeing it here and there and it look amazing

[@allthingsbbq]

We'll pass this along! Thanks!

[@nickcutler3802]

Stuff like this make me wish either myself or anyone in my family owned a smoker. Darn that looks awesome.

[@allthingsbbq]

Wishes do come true... www.atbbq.com :)

[@shawnstewart9958]

Nice job 🙏🏿

[@FlashJonesTrains]

Definitely want to see more on the offset. How about do the best wrap vs no wrap ribs on the offset .

[@RetiredRick]

awesome love some smoked wings, thanks

[@cetyl2626]

Ya! I really dig the offset! More of that, I love the fire.

[@allthingsbbq]

🔥

[@bigstevessmokemchokembbq8746]

Nice...👍...chicken looked good Im onna try it...thx

[@allthingsbbq]

We think you'll like it! Let us know how it turns out!

[@esilio70]

Channelling Chef Brit perfectly. All the way to the apron

[@jgoree8319]

Excellent

[@anthonyvolpe5206]

You seriously PISS me Off TOMMY...I never EVER can get past your VIDEO's...and then I HAVE to make whatever you've done..Damn it...and now I am a chubster...Thanks a lot dude... hahahaha ...all kidding aside..Love the vids. I understand how to BBQ so much better now..

[@allthingsbbq]

My bad. haha! -Tom

[@94062danp]

Keep up the great work, Tom and crew! Would love to see more shows featuring offset smoker. Some basics would be good like fire management and working the vents. Maintaining temperature over a long cook. Competition brisket in offset smoker? Just some suggestions. Thanks again for all you do!

[@allthingsbbq]

Thanks for the suggestions!

[@jermainebaker6172]

You probably dont care but does someone know a trick to log back into an Instagram account?? I was stupid lost my login password. I would love any tips you can offer me!

[@wallacenehemiah7283]

@Jermaine Baker instablaster :)

[@jermainebaker6172]

@Wallace Nehemiah i really appreciate your reply. I got to the site through google and I'm in the hacking process atm. Seems to take a while so I will get back to you later with my results.

[@jermainebaker6172]

@Wallace Nehemiah It worked and I now got access to my account again. I'm so happy:D Thanks so much, you saved my ass :D

[@JaydeAaron]

I have a Weber kettle grill. I would love to see some cooks on one of them .

[@Mechanon84]

Cook stuff on it. Make videos.

[@timcorrin1475]

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

[@stevelitteral]

Another fine cook. I need to work on getting crispy skin. Thanx Tom😎👍

[@allthingsbbq]

Thanks!!!

[@raymeyer6896]

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

[@networkn]

Thanks for this video. I have a Traeger Ironwood, looking forward to giving this a crack.

[@allthingsbbq]

Good luck! Amazing flavors 😎

[@TheMarkjbecker]

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!!

[@TheRestaurantAcademy]

I'm inspired by you. GREAT VIDEO.

[@chomps2006]

Can you smoke some chuck roasts?? Sometimes brisket is too much food for my small family of 3, and chuck roast is perfect to feed the family, and get my bbq fix! Love all you videos!! Keep'em comin!

[@AlbertaRanger]

Thank you, Chef Tom. Is there any chance you could provide advice on how to smoke bison or elk?

[@daltongaither2345]

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!

[@carlfriesen1]

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!

[@allthingsbbq]

Great suggestion! Thank you

[@MIkalAbdullahSr]

Hi Tom, I love your videos. I've watched quire a few; however, I've not seen any for goat. I cook whole goat twice a year on my offset. They turn out great but would like to see how you would do it. I live in Texas so I do a fusion of North African and Mexican flavors. Thanks!!!

[@sharper1094]

I would love to see different uses of coffee rubs

[@TMac0925]

Love it! More offset please. Thanks so much. Just curious, could you pull the top rack of the smoker out and turn it 180 and slide back in? Just wondering, in the market for a good offset and would work well for times like that where you want to rotate the chicken cooking unevenly.

[@brianduval8664]

I'd love to see you make your own rubs & sauces for these recipes. Something the common man can go get at the store & put together TODAY. Less of the exotic, hard to find, expensive, rubs & sauces that are going to take a week or two to get.

[@jasonpineda8513]

Would love to see some basic bbq techniques. i.e. how to treat your grill, keep heat consistent and going for longer times, basic functions on all grills.

[@allthingsbbq]

Thanks for the suggestions! We'll pass them along!

[@Robert-oz7dx]

Gotta love bbq chicken

[@benjaminunderwood12]

That bucket I like it outstanding where you get something like that acts

[@allthingsbbq]

Here's the link - www.atbbq.com/sauces-and-rubs/marinades-brines-and-injections/brining-and-injection-equipment/the-briner-buckets.html. Thanks for watching!

[@davidcotney7585]

Great video chef. I really want one of those brining buckets. Looks like it makes it easy. One question on the chicken though. Are you sure 155 degrees is good enough on the white meat. I always heard 165. I love your channel

[@beaconoflight3225]

Great cook! I don't have an offset but will give this a crack on my 640. 👍😎👍

[@allthingsbbq]

It’ll crush on the 640! Throw a smoke tube in for additional smoke, or just let it ride low & slow. It’ll soak up plenty of smoke!

[@cquillon1]

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.

[@allthingsbbq]

We did this one on an offset a few years ago. It's still one of our most popular videos! www.atbbq.com/thesauce/texas-style-brisket-recipe/

[@therealjohnsquad]

Used this recipe for boneless skinless chicken breasts. Was awesome!

[@aemmerich]

Gorgeous chicken! Now I've got to brave the pandemic to secure some buttermilk. An idea for more videos: I've got 1/4 cow in my freezer with lots of big roasts. I can only eat so much pot roast, so what's a creative way I can use some of these slow cooker cuts in my offset smoker?

[@laharmon5356]

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

[@allthingsbbq]

Added to the list! Thanks for watching.

[@greavous93]

Im thinking you need to cook some pork ribs, then somehow, without eating them, pull the meat from the bones and use the rib meat as a filling for some enchiladas. Maybe add some grilled onions and some of that mexican cheese that resists melting into a liquid along with a slice of avocado inside too. And top it with a nice white sauce, please. Ive tried this but didnt get past the dont eat all the ribs part.

[@allthingsbbq]

Haha. I like it! -Tom

[@ThrashTillDeth83]

Damn!

[@PhillyReese215]

@@allthingsbbq tom, what would you prefer (possible future video) pickle brine or buttermilk brine? Mainly for grilling and frying.

[@AdamS-nv5oo]

Shawarma. I always like when you use Yoder flat top too

[@bunghoel]

Tom, I would like to see your take on BuckBoard Bacon made out of a Boston Butt. Keep up the good work.

[@DentargPL]

And I got hungry .. thx ;)

[@tsenwrath5979]

Love the videos - I've probably tried almost everything you've done as best i can. One problem, i don't have access to a lot of the pre-made sauces or rubs in Canada.. almost none. Could you provide alternatives? Or better yet ship to Canada!!

[@argirisargiropoulos5696]

Jeff Hainsworth some butcher shops have interesting rubs and sauces. I live in GTA...Halenda’s butcher shops have

[@James4life0687]

Hey man. Great Video. I want to see smoked chicken breast on the Weber kettle