10/19/2026
Fired up the Drum with my ChefsTemp | BBQ Thermometers ProTemp S1 & Breezo and threw down some fall-inspired Hot Honey Glazed Smoked Chicken! 😮💨
Kept the chicken simple with some of my Stew’s BBQ all-purpose & Sweet & smoky rubs, let that lump charcoal and hickory wood work their magic, and finished it off with a homemade hot honey glaze.
Incredibly juicy, smoky, sweet with just the right kick of heat, and that sticky glaze was the perfect finishing touch! 🤙🏻
Fall Hot Honey Glaze:
* ½ cup hot honey
* 3 tbsp unsalted butter
* 3 tbsp apple c***r
* 1 tbsp apple c***r vinegar
* 1 tbsp Dijon mustard
* 1 tbsp apple butter
* ½ tsp cinnamon
* ¼ tsp smoked paprika
* ⅛ tsp ground cloves
* ½ tsp crushed red pepper flakes
The Cook:
Spatchcocked the chicken, used duck fat as a binder, and seasoned with my All-Purpose and Sweet & Smoky Rubs.
Smoked at 325°F until the breast reached around 145–150°F, then brushed on the glaze and finished cooking to 158°F internal. Rested for 10 minutes to allow the internal temp to carryover to 165°F before slicing.
For the glaze, simply combine everything in a saucepan and simmer for 5–7 minutes until slightly thickened. Enjoy! 🤙🏻
