Start off by spatchcocking the whole chicken and getting it flatten. Now, apply mustard as a binder and season the whole chicken generously with your favorite seasoning. Fire up the smoker at 275 degrees F with hickory wood chunks and place the bird in. Let it smoke for 60-70 minutes. Remove when the chicken reaches 165 degrees F in the breast, let rest for 10 minutes.

While the chicken is smoking, shave the russet potatoes into 1.5” cubes and then boil them for 5 minutes. Remove and place in a bowl to transfer into the fridge for 25 minutes.

When the chicken is finished resting, shred it nice and fine. Now in a large mixing bowl add the cream cheese, sour cream, shredded chicken, scallions, shredded cheddar cheese, shredded jack cheese, hot sauce, buffalo sauce and the garlic paste. Now mix this together with your hands until it is a consistent blend.

Take the potatoes out of the fridge and wrap it with half a bacon strip and hold it in place with a toothpick. Fill the crevice with the creamy buffalo chicken mixture.

When they all are made, place them on a wire rack and into the smoker at 275 degrees F. Smoker for 60 minutes or until the bacon is crispy and golden brown.

Take them out of the smoker and remove the toothpicks before eating.

Enjoy with family and friends!