Preparation:
Prepare smoker for 4-5 hour smoke. Wash and pat dry the chicken. Stuff
with the onion, garlic, and cloves. Smoke until tender all the way
through. The internal temperature of the breast at it's thickest point
should be 165 degrees. Remove chicken from the smoker and let cool. When
cool enough to work with, put you largest skillet on the stove on a low
heat. Remove stuffing and skin from chicken. Pull all the meat from the
bones and place in the skillet. Add BBQ sauce and mix well. Let simmer
until evenly heated. Serve on hard rolls or hamburger bun |
