Prepare the Sous Vide circulator in a large pot of water to 145°f for 2 hours.

In a glass measuring bowl, combine the melted butter, cajun-blackened seasoning, hot sauce, and liquid smoke stirring to fully incorporate.

Using a stainless steel injector equipped with a large needle, inject the butter mixture into the breast, thigh, and leg of each chicken half.

Place each chicken half in a large vacuum seal bag and spread any leftover injection over the top of the chicken halves.

Vacuum-seal the bags and place them in the prepared Sous Vide water bath.

While the chicken is cooking in the water bath, prepare a charcoal grill at 400°f.

As soon as the chicken is done cooking Sous Vide, remove them from their bags and place them on the hot grate facing up. Season the topside with more cajun seasoning.

Allow the chicken to get some color and darkened skin, flip the chicken over, close the lid, and allow the fire to crisp up the top side of the chicken. This should only take about 5 minutes a side, at the most.