Step

• Step 1

  When ready to cook, set grill temperature to 200℉ and preheat, lid closed for 15 minutes.

• Step 2

  Rinse the chickens, inside and out, under cold running water. Pat dry. Place on a rimmed baking sheet. Rub the outside of the birds with vegetable oil and season with salt and pepper.

  Ingredients

  • 2 Whole Fryer Chickens, 3-3.5lbs

  • 1 As Needed vegetable oil

  • 1 As Needed salt and pepper

• Step 3

  Arrange the chickens directly on the grill grate and smoke for 2-1/2 hours, or until the internal temperature in the thickest part of a thigh reads 150℉ on an instant-read meat thermometer.

  200 ˚F / 93 ˚C

  150 ˚F / 66 ˚C

• Step 4

  Transfer the smoked chickens to a clean baking sheet and let cool. Cut the chickens into 20 pieces - 4 drumsticks, 4 thighs, 4 wings, and 8 breast quarters (remove the 4 breast halves, then cut each in half). Divide the chicken between two sturdy resealable plastic bags.

• Step 5

  Meanwhile, in a large mixing bowl, whisk the buttermilk with the hot sauce and brown sugar until the sugar crystals dissolve. Pour half into each bag of chicken. Seal, then refrigerate for 1 hour.

  Ingredients

  • 1 Quart buttermilk

  • 2 Tablespoon Frank's RedHot Sauce

  • 2 Tablespoon brown sugar

• Step 6

  In a separate bowl, whisk the flour, garlic powder, onion powder, poultry seasoning, and 2 tablespoons each of kosher salt (use only 1 tablespoon if substituting table salt) and Black Pepper, freshly ground. Set aside.

  Ingredients

  • 2 1/2 Cup all-purpose flour

  • 2 Tablespoon garlic powder

  • 2 Tablespoon onion powder

  • 1 Tablespoon Traeger Pork & Poultry Rub

  • 2 Tablespoon kosher salt

  • 2 Tablespoon freshly ground black pepper

• Step 7

  On the stovetop, heat 2” of peanut or grapeseed oil (a true fried chicken connoisseur would use melted lard!) over medium-high heat to 375℉ in a Dutch oven, deep cast iron skillet, or heavy saucepan.

  Ingredients

  • 1 As Needed Peanut or Grapeseed Oil

• Step 8

  Drain the chicken pieces. Dredge a few at a time in the flour mixture. Fry the chicken in batches (do not crowd the pan), turning as needed with tongs, until it is golden brown - about 6 minutes for the breast pieces and 8 minutes for the thighs, wings, and drumsticks. Drain on paper towels before serving. Enjoy!