We loved these doughy balls of flavor as children - and for good reason! A chicken & dumplings recipe on the smoker for the whole family to enjoy.
Big thanks to Jamie Thomas of Char-Cole Grillers for sharing this recipe with us! If you like it, make sure to show them some love in the comments below.
Tools & Materials:
Let's get the chicken out of the way first. Spatchcock the bird, by placing your palms over the center of the breastbone and firmly pressing down to crack until it lays flat. Brine the chicken using Kosmo's chicken soak for at least 4 hours prior to cooking.
Set up your smoker for cooking at 300ºF (149ºC), using royal oak charcoal and some pecan wood chunks for smoke.
Remove the chicken from the brine, and rinse off any excess brine. Spray with duck fat, and season both sides with Beer Can Chicken rub.
Smoke the chicken to a core temperature of 175ºF (79ºC), then pull off the pit. Rest in a covered pan for 15 minutes.
While the chicken is resting, let's get started on the dumplings! Pour the cream of chicken (2 cans) into your cast iron dutch oven. Add chicken broth to your preferred consistency. We like ours a little runny, so 3/4 of a box did the trick.
Make balls out of the biscuit dough, as per the instructions on the box. Make them the size of golfballs - they will expand, so keep that in mind.
Shred the cooked chicken, and remove all bones. Then add that to the pot and stir. Add the dough balls on top, and sprinkle with pepper and more of the Beer Can Chicken rub.
Cover the pot and place it back on the smoker. Occasionally spoon the soup over the biscuits, to keep them from drying out.
The biscuits will be done after 30-45 minutes. Bring them inside, and sprinkle on pepper and parsley to taste.
Enjoy your home-made smoked chicken and dumplings! Let us know how you liked them in the comments below, or on our social media.
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