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Gracious Cooking

Smoked Chicken Stuffed Barbecue Potatoes

Tender smoked chicken, barbecue sauce, and baked potato fixins stuffed into a smoked baked potato, what could be better?
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Prep Time 15 minutes
Brining Time 1 hour
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 whole chicken
  • ⅓ cup kosher salt
  • 2 Tablespoons granulated sugar
  • 1 stick unsalted butter
  • 1 teaspoon Tony Chachere's, or another creole seasoning you can use any seasoning blend you'd like
  • 1 teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 2 cloves garlic, grated
  • zest of 1 small lemon
For the Potatoes
  • 4 large russet potatoes feel free to make extra for leftovers
  • 2-3 Tablespoons extra virgin olive oil
  • salt to taste
  • ground black pepper to taste
Garnishes
  • barbecue sauce
  • sour cream
  • shredded cheddar cheese
  • slivered green onions

Equipment

  • pellet grill or other smoker

Method
 

To Brine the Chicken
  1. Add the sugar and salt, along with a few cups of water to a bowl that will hold at least a gallon. I use the insert of my Instant Pot. Stir until the salt and sugar are dissolved.
  2. Add your whole chicken, either spatchcocked or whole, to the pot.
  3. Let brine for at least one hour in the refrigerator.
For the Potatoes
  1. Preheat pellet grill or oven to 350 degrees Fahrenheit.
  2. Wash the russet potatoes.
  3. On a rimmed baking sheet, spread out the potatoes and poke them a few times with a fork. This lets steam escape during cooking.
  4. Slather potatoes with olive oil, then sprinkle with salt and pepper.
  5. Cook either on the smoker or in the oven for about an hour, or until soft all the way through. Set aside.
To Smoke the Chicken
  1. Preheat smoker to 225 degrees Fahrenheit.
  2. Remove chicken from the brine, and place on a rimmed baking sheet.
  3. Dry the chicken with paper towels.
  4. In a small bowl, mix the butter, salt, pepper, Creole seasoning, garlic, and lemon zest until thoroughly combined.
  5. Slide your finger under the skin of the chicken at the back of the breasts to form a pocket under the skin. You may have to break through a membrane to do this, it's ok.
  6. Stuff the compound butter in the pocket, working it as far under the skin as you can.
  7. Place on the smoker and cook until an internal temperature of 160 degrees Fahrenheit is reached at the thickest part of the breast. This usually takes between 2 and 3 hours.
  8. Rest on a cutting board for 30 minutes.
Assemble
  1. Carve and chop your chicken.
  2. Slice a potato, re-heating if necessary, and add chicken and all of the garnishes you'd like.
  3. Dig in!

Notes

Cooking time assumes a 4 pound chicken.