This Buffalo Stump Chicken recipe is a little labor intensive but well worth the time. We tackled 12 pounds of chicken drumsticks.
Wash and pat dry your chicken. Then, cut the meat away from the upper end on the chicken leg, by the knuckle. I ended up using both a sharp knife and kitchen shears. This is a lot of work and it takes some time for 12 pounds of chicken. But, soooo worth it. Then, peel the skin and knuckle off the bone.
Season the chicken with your favorite rub, wrap a piece of bacon around the meaty part of the leg and secure with a toothpick. You are ready for the grill.
Mix all ingredients well in a sauce pan and simmer for 30 minutes, or until it thickens.
Open the lid and set the dial to “Smoke”, turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Note: for easier clean-up, line the drip pan with foil.
Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so.
This is referred to as “cold smoking”; the temperature is around 165-180 degrees. Thirty minutes of cold smoking is not enough to have any cooking effect on your meat, but it is enough to open up the pores so that the meat can pick up all the flavor of the smoke.
After 30 minutes, turn the control up to high, around 400 degrees. Be careful here because this is where you can lose it. The chicken won’t be able to take this kind of heat for long. So, keep a close eye on it.
Either dip or brush the chicken in the sauce and put it back on the grill for 15 minutes
Now, pull the chicken again and sauce it, placing it back on the grill. Give it another 15 minutes or until it is done.
Preheat your grill to low heat (180 – 225) and turn off one side so you will be cooking with indirect heat.
Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets. (Two handfuls wet chips and one dry; fold foil into a packet, poke holes in it with a fork and you’re good to go. Your Buffalo Stump Chicken will love it!)
Preheat your grill to medium heat (300 – 350) and turn off one side so you will be cooking with indirect heat.
Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets. (Two handfuls wet chips and one dry; fold foil into a packet, poke holes in it with a fork and you’re good to go. Again, your Buffalo Stump Chicken will love it!)
Getting the grill ready for your Buffalo Stump Chicken, you'll want your temperature around 350-400 degrees.
Bank your coals over to one side of your grill.
Add your “drained wood chips” and you are good to go… Your cooking times and temps will be the same as above.
Ingredients
Directions
Wash and pat dry your chicken. Then, cut the meat away from the upper end on the chicken leg, by the knuckle. I ended up using both a sharp knife and kitchen shears. This is a lot of work and it takes some time for 12 pounds of chicken. But, soooo worth it. Then, peel the skin and knuckle off the bone.
Season the chicken with your favorite rub, wrap a piece of bacon around the meaty part of the leg and secure with a toothpick. You are ready for the grill.
Mix all ingredients well in a sauce pan and simmer for 30 minutes, or until it thickens.
Open the lid and set the dial to “Smoke”, turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Note: for easier clean-up, line the drip pan with foil.
Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so.
This is referred to as “cold smoking”; the temperature is around 165-180 degrees. Thirty minutes of cold smoking is not enough to have any cooking effect on your meat, but it is enough to open up the pores so that the meat can pick up all the flavor of the smoke.
After 30 minutes, turn the control up to high, around 400 degrees. Be careful here because this is where you can lose it. The chicken won’t be able to take this kind of heat for long. So, keep a close eye on it.
Either dip or brush the chicken in the sauce and put it back on the grill for 15 minutes
Now, pull the chicken again and sauce it, placing it back on the grill. Give it another 15 minutes or until it is done.
Preheat your grill to low heat (180 – 225) and turn off one side so you will be cooking with indirect heat.
Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets. (Two handfuls wet chips and one dry; fold foil into a packet, poke holes in it with a fork and you’re good to go. Your Buffalo Stump Chicken will love it!)
Preheat your grill to medium heat (300 – 350) and turn off one side so you will be cooking with indirect heat.
Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets. (Two handfuls wet chips and one dry; fold foil into a packet, poke holes in it with a fork and you’re good to go. Again, your Buffalo Stump Chicken will love it!)
Getting the grill ready for your Buffalo Stump Chicken, you'll want your temperature around 350-400 degrees.
Bank your coals over to one side of your grill.
Add your “drained wood chips” and you are good to go… Your cooking times and temps will be the same as above.