Start off by preparing the whole chicken by spatchcocking it. From here add buttermilk and buffalo sauce into a mixing bowl and whisk. Add the chicken so it is brining for 12 hours in this mixture. Place it in the fridge.
The next day wash the chicken off with cold water and place on a wire rack for 45 minutes. Pat dry and then apply a tablespoon of buffalo sauce on the top and bottom of the chicken. Now season all sides generously with the seasoning mixture.
Fire the smoker up at 250 degrees F and add some apple wood chunks for smokey flavor. Place the chicken skin side down and let smoke until an 160 degrees F internal temperature. Remove and let rest on a wire rack for 12 minutes. After resting, shred the chicken and mix it all on a cutting board. Use a cleaver knife to chop it well, including the crispy skin.
In a medium mixing bowl add cream cheese, sour cream, mozzarella cheese, cheddar cheese, chopped chicken, buffalo sauce and ranch. Hand mix for a few minutes to make sure it is combined.
Load this into a 12” cast iron skillet and place it on the smoker for 25 minutes. At the 15 minute mark, open the smoker and mix the smoked buffalo chicken dip with a wooden utensil.
Once it is finished place it on a warmer and top it with some more buffalo sauce, ranch, scallions, and crispy bacon bits.
Serve and enjoy with family and friends!
