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1
Seperate each ingredient in the prescribed measurement into its own container or bowl. This is the most difficult part of this recipe, besides the time required to make it.
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2
Soak chicken in water, 2 cups kosher salt, apple juice, brown sugar, apple cider vinegar, and peppercorns for 4 hours. Keep refrigerated.
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3
Using electric mixer, blend 2 sticks (1 cup) of better with white wine, hot sauce, Worcestershire, lemon juice, adding one at a time.
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4
Then add: rosemary, thyme, sage, garlic, onion powder, 1 tsp kosher salt, 1/2 tsp pepper, red pepper, and combine thoroughly.
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5
Remove chicken from brine and pat dry inside and out. Using your fingers, gently separate chicken skin and meat (lift skin at the neck opening where skin and muscle meet and force your fingers along the muscle to create a pocket). Start at the neck and work toward the middle as deep as you can go. With a spoon, place butter under the separated skin. Rub the outside of the skin to spread it evenly. Repeat process on thighs, legs and wings.
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6
Extra butter can be rubbed in the cavity and on outside of skin. Moderately season cavity and skin with your favorite Cajun seasoning.
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7
Place in a pan breast side up and smoke at 225 degrees for 5-7 hours or until internal temperature reaches 160 degrees.
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8
At the 4-5 hour mark, baste the chicken with pan juices.
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9
You can also stuff the cavity with boudin or your favorite rice dressing. Tie the opening if you do this and remember to check the cavity temperature to make sure it's fully cooked (160 degrees).
