- 2 tablespoons butter
- 4 sprigs fresh tarragon
- 1 (2 to 3 pound) whole chicken
- Preheat your smoker according to manufacturer's instructions.
- Place butter and tarragon under the skin of the chicken breast.
- Smoke chicken in the preheated smoker until chicken is no longer pink near the bone, about 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).