Buttermilk BBQ Chicken w/Q-view

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Meat Mopper
Original poster
Nov 15, 2010
Rural Nebraska
This past Saturday evening a few friends were going to be hanging out, invited me over and I said that I'd bring along a load of barbecue chicken.

Breasts, thighs marinated and seasoned set to cook

About 45 min. before saucing

Chicken in the dark...sorry guys and gals thought about driving a tractor over for lighting this is the best I could do with one of the pickups. Ready to sauce twice, 40 min. before finish.


Done at 4 hrs. 40 min.


I marinated these 24 hrs. in advance using a "Cornell Chicken" style marinade incorporating the use of buttermilk and Dreisbach's Garlic Caper Dressing & Marinade in addition. I reserved some of the liquid to baste with a couple times while cooking. I used olive wood to smoke with for this particular set. For the saucing, I used equal amounts Russ & Franks Sassy and Grumpy's Black Label barbecue sauces.

For most the cook I was at 230 deg. and brought the temp. up to over 300 for a short while a little over an hour in to crisp it up. This was some very good chicken, had a excellent flavor and was both tender and moist.
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That's some good looking chicken. Nothing like a full smoker. I'm sure your friends appreciated your effort! Nice job!
Thanks for sharing some mouth watering Q, the use of buttermilk is my favorite on when doing chicken. It's all good my friend.
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