Ceji Johnson in Chula Vista, CA shows how it's done: smoked buttermilk chicken.
One whole chicken
3 garlic cloves, crushed
3 bay leaves
2 TBS Bayleaf Black Pepper Preserved Meyer Paste
2 TBS pepper
3 TBS salt
2 cups buttermilk
Marinate the chicken in the ingredients for 24 hours.
Remove the bird from the marinade and let rest on a rack in the refrigerator for another 24 hours.
Smoke at 250°F for approximately 4 hours.
Sing Ceji's praises.