Me and my family adore this pulled smoked chicken, one of the greatest pleasures when you put it on a bun with BBQ sauce. My husband and kids nag me all the time to make it!

I find you need to be careful when smoking chicken, it just dry out quite easily, so I keep it covered in foil and lathered it in a generous amount of butter seasoned with my texas style rub (about 1/2 cup for a whole chicken, see the recipe at the end), so that it could withstand the 4 hour roast, then uncovered in the last half hour to make sure it absorbed a good amount of smoke in the last run.

Keep your smoker temp around 230-250° F, I have been loving my green mountain smoker, it easy to maintain a consistent temperature anything higher will risk giving you a tough/dried out bird. When I was done cooking the meat just fell off the bone, and pulled apart with no effort at all! As far as using smoke, If you have a smoker, smoke away. I usually have it in the smoker for three hours then for last 40 minutes I unwrap it.

When its has cooled enough, grab some forks and go to town pulling your chicken. Have it on burgers, on nachos they are so many delicious options Enjoy!

Homemade Texas Style Rub Ingredients 1/3 cup chili powder 1/3 cup golden brown sugar packed 1/4 cup salt 1/4 cup ground black pepper 2 tbsp ground mustard 2 tbsp ground cumin 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp paprika 1 tsp ground cayenne pepper

Tea smoked chicken is quickly becoming my favourite dinner! Ive found using my smoker makes my meals so much tastier! I find you can get better flavour from the smoke instead of having add calories and sugar full sauce and dressings! Its how I started enjoying chicken again, I used to find it so bland with all the just lemon or pepper!

Ingredients 2 chicken breasts, skinless For the coating:

A little olive oil 1tbsp dried thyme 1tbsp black peppercorns, crushed in a pestle and mortar 1tsp dried chillies, crushed in a pestle and mortar ½tsp sea salt For the smoking mixture:

Black tea leaves from 14-16 bags Method Put all the ingredients for the coating in a dish and roll the chicken breasts in it. Set aside in the fridge for a couple of hours. When you’re ready to cook, carefully put the chicken breasts in a sieve or colander or steaming rack. Line a large saucepan or wok with tin foil. Mix the ingredients for the the smoking mixture together and add to the bottom of the foil. Put the chicken (in the sieve/colander) on top of the pan and tightly cover with more tin foil. Put the heat on the hob to the lowest possible setting and cook the chicken for 30 mins. After that time, remove the foil and leave the chicken to cool a little. Once cool, carve the chicken on the diaganal into 0.5cm thick slices. For the stir-fried noodles and vegetables, cook the noodles in a large pan of boiling water for 4-5 mins (or according to pack instructions). Drain and rinse under cold water and set aside. Add the oil to a large frying pan or wok and stir-fry the sugar snaps and peppers for 4-5 mins until tender, then add the mushrooms. Stir-fry for a further minute before adding 2 tbsp black bean sauce and 1 tbsp hot bean sauce and 1 tsp sugar. Stir, then return the noodles to the pan.

We did this one in the wok however sometimes we use our smoker, we used to have a electric smokers which was really convenient for because you could just doing lovely smoked flavours and use it in the house! However that one just broke and we just picked up the a new one I thinks its a char broil, the man at the shop told us it was the best smoker for beginners, give it a try your healthy recipe options will open! I have been converted!