Locally sourced poultry (including turkey!) cooked slowly in hickory-fired brick pits until tender and juicy.

Rub the whole chicken with olive oil, then season generously with smoked paprika, garlic powder, salt, and black pepper. Ensure the seasoning covers the entire chicken.

Prepare the Chicken

Preheat your hickory-fired brick pit or smoker to 225°F (107°C). Add hickory wood chips for smoke flavor.

Prepare the Smoker

Place the seasoned chicken on the smoker rack. Smoke for about 3-4 hours, or until the internal temperature reaches 165°F (74°C). Baste with additional olive oil if desired.

Smoke the Chicken

In a bowl, whisk together white vinegar, mayonnaise, Dijon mustard, buttermilk, Worcestershire sauce, and hot sauce until smooth. Adjust seasoning to taste.

Make the White Sauce

Once the chicken is done smoking, remove it from the smoker and let it rest for 10 minutes. Carve the chicken and serve it with the white sauce on the side.

Serve

Whole chicken (or turkey)

smoked chicken with white sauce

Recipe information

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