- 1 [3 to 4-pound / 14 to 1.8-kg] chicken fryer
- 1 1/2 cup [375 mL] Creole butter marinade
- Cajun seasoning, to taste
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- Leave some wood chips to soak in water for 1 hour; prepare smoker.
- Cut chicken into 8 parts [2 chicken breast halves, 2 wings, 2 thighs and 2 drumsticks].
- Inject each piece of chicken with 1 1/2 ounces [45 mL] Creole butter marinade.
- Season chicken pieces to taste with Cajun seasoning.
- Transfer chicken pieces onto smoker rack.
- Smoke chicken pieces for approximately 2 hours, until a meat thermometer inserted in the thickest part of the pieces without touching any bone registers 180°F [82°C].
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