Smoked Chicken

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.

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.  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!