What does a kitchen of meat experts do when their smoker is filled with sausage links, brisket, pastrami and other goodies? Put some chickens at the very bottom, of course. The Blind Butcher's chicken is smoked at the bottom of the pit, where it continually bastes in the juices of all the meats above. That explains how the ultra-juicy chicken takes on notes of other meats, pepper, sage and herbs. To top it all off, Blind Butcher adds a garlic-butter sauce. Go big or go home, and chicken doesn't get bigger-flavored than this.