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Smoked Butter Injected Chicken

An easy smoked chicken recipe using a melted butter creole injection and a creole dry rub
Prep Time10 mins
Cook Time2 hrs


  • • 1/2 stick salted butter
  • • 2-3 T Creole Seasoning
  • • 1 Chicken


  • Melt butter and add 1 T of creole seasoning to the butter.
  • Inject chicken with butter/seasoning mixture.
  • Rub chicken with remaining creole seasoning.
  • Light smoker for a 275-350 degree heat.
  • Smoke chicken until internal temperature is at least 165 degrees F.
  • Let chicken rest for 30 minutes prior to carving.