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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. Â 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. Â I often use the same rub on each cut of meat as long as I am applying a spicy rub. Â Each type of meat can stand up to the rub. Â The cooking technique I favor is low and slow as most people know is the way to smoke meats.
Ingredients:
- 10 boneless, skinless chicken breasts
- 1/4 cup Cajun seasoning
- 1/4 cup Season Salt
Direction:
Rub the chicken and let sit for a minimum of 2 hours but overnight is preferred. Â Take out of the fridge and bring to room temperature. Â Prepare your smoker. Â I used a combination of hickory and cherry woods for my smoking. Â I cooked the chicken for 2.5 hours on about 215 degrees. Â Enjoy!
I would love to get a smoker someday, but really don’t have the space for it right now (Can’t wait to get a house!). That chicken looks incredible!
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Happy Valley Chow