I have talked about this idea before but the best thing about smoking meats is having racks so you can cook more than one meat at a time. Whenever I cook beef and chicken, I put the chicken on the top rack above the beef for the white meat only eaters in the crowd. I often use the same rub on each cut of meat as long as I am applying a spicy rub. Each type of meat can stand up to the rub. The cooking technique I favor is low and slow as most people know is the way to smoke meats.
- 10 boneless, skinless chicken breasts
- 1/4 cup Cajun seasoning
- 1/4 cup Season Salt
Rub the chicken and let sit for a minimum of 2 hours but overnight is preferred. Take out of the fridge and bring to room temperature. Prepare your smoker. I used a combination of hickory and cherry woods for my smoking. I cooked the chicken for 2.5 hours on about 215 degrees. Enjoy!