As you have been reading, this post is catching up from last weekend.  One of the things I like about smoking meats is that many of the spices and BBQ sauces work well on both beef and chicken.  That is important in my house because the boys prefer their beef while the ladies prefer their chicken.  The BBQ sauce which I wrote out in my post on the BBQ pot roast sandwich talked about using oranges in the sauce.  It paired well with the beef but even better with the chicken.  The other thing is that this dish is certainly one that was even better as a leftover.  Over the next couple of days, the flavors, only got more intense.

Chix sammy 500 rot


  • 10 boneless, skinless chicken breasts
  • 2 tbsp each Cajun seasoning and season salt 
  • 2 cups ketchup
  • 2 tbps each molasses, dark corn syrup and light corn syrup
  • 2 tbsp Cajun seasoning
  • 3 tbsp light brown sugar
  • 2 tsp cayenne pepper
  • 4 quarters of an orange (including peel)
  • 1/2 cup chicken stock
  • 4 buns/rolls


Rub the chicken with the spices and refrigerate for a couple of hours.  Fire up the smoker using hickory and cherry woods and cook the chicken at 225 degrees for 2 – 2.25 hours.  Allow to cool, then pull into pieces using your hands.  Yes, get your hands dirty (by pulling the chicken apart, wash them before you start).  In a separate pot, add all the BBQ sauce ingredients, bring to a boil and reduce to a simmer.  Let simmer for a good hour plus.

Finish making the BBQ chicken by adding the chicken to a pot with the BBQ sauce.  Add just enough chicken stock to create enough liquid for simmering.  Simmer for an hour plus.  Place as much of the chicken on a bun as you want with some extra sauce on the side.  Enjoy!