Smoked Chicken

By corlear

Ingredients

• 1 (3-pound) fryer chicken
• 2 tablespoons Creole Meat Seasoning (see recipe)
• 2 tablespoons molasses

Details

Servings 1

Preparation

Step 1

Rinse chicken under running water. Remove and discard giblets. Season chicken with Creole Meat Seasoning and rub outside with molasses.

Place in a smoker using your favorite wood and smoke until chicken reaches an internal temperature of 165 degrees when tested with a meat thermometer.

Cool chicken; discard skin and bones. Shred chicken into bite-size pieces. Refrigerate in covered container until ready to use.