Coat four pounds of chicken in Pecking Order®, smoke it low and slow, pull it apart for four easy meals
Ingredients
Ingredients
- FOR THE CHICKEN:
- 4 pounds chicken, boneless, skinless
- 1 Tablespoon avocado oil
- 1 teaspoon salt
- 2 Tablespoons Casa M Spice Co® Pecking Order®
Method
-
01
Coat chicken with oil and spices
5 minWork that oil into every surface of the chicken so the Pecking Order® seasoning clings evenly — you're looking for a consistent, dark coating with no dry spots or clumps.
-
02
Refrigerate chicken for 4 hours
4h mCan marinate up to 24 hours ahead
-
03
Preheat smoker to 250°F
15 minGet your smoker dialed in and holding steady at 250°F before you lay meat on the grate; use a reliable thermometer, not the dial, because off-temp smoke will dry you out or cook unevenly.
-
04
Smoke chicken to 155°F internal
1h 15mMonitor internal temperature throughout
-
05
Rest chicken for 10 minutes
10 minLet that chicken sit on the counter after it comes off the heat — carryover cooking will push it another degree or two, and this rest firms up the meat so it stays juicy when you cut into it.
From Mike's Notebook
Pull at 155°F, not 165°F — boneless chicken dries out fast past that point.
The four-hour rest lets Pecking Order® penetrate deeper than a quick coat ever will.
Rest the chicken after smoking to let carryover heat finish cooking without drying the edges.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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