Smoked Butter Injected Chicken
An easy smoked chicken recipe using a melted butter creole injection and a creole dry rub
Ingredients
- • 1/2 stick salted butter
- • 2-3 T Creole Seasoning
- • 1 Chicken
Instructions
- 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.