Smoked Chicken

🥘 Ingredients

• whole chicken 4 lb
• unsalted butter 2 Tbs
• kosher salt 1 Tbs
• smoked paprika 2 tsp
• garlic powder 1 tsp
• onion powder 1 tsp
• coarse black pepper 1 tsp
• barbecue sauce 0.33 cup
• cider vinegar 1 Tbs

1. 1

   Bring the smoker to 275°F (135°C) over cherry or hickory and hold it there.
2. 2

   Cut the backbone out of whole chicken and press it flat, then rub it over and under the skin with unsalted butter , kosher salt , smoked paprika , garlic powder , onion powder , and coarse black pepper .
3. 3

   Leave @&( timer uncovered on a rack in the fridge to 4 hr , which is what dries the skin enough to crisp at this heat.
4. 4

   Smoke @&( timer skin side up for 3 hr , to 165°F (74°C) in the thickest of the breast and 175°F (79°C) in the thigh.
5. 5

   Stir barbecue sauce with cider vinegar until it brushes on thin.
6. 6

   Brush @&( timer over @&( timer and return it to the smoker until the glaze sets, 15 min , then 15 min and cut it into eight.