Preheat smoker to 215 degrees F with apple flavored woodchips.
Place the chicken in the bottom of a 9x13 aluminum foil pan. Sprinkle the taco seasoning over the top. Pour 2 cups of the salsa over the top.
Place in the smoker and until an internal temperature of 165 degrees F is reached, about 2 – 3 hours. Smoke time will depend on the outside elements – temperature, wind, direct sunlight, etc. It’s best to use keep a thermometer inserted in the chicken that you can reach or temp the chicken periodically to ensure it is cooked through.
Once the chicken is cooked through, remove to a cutting board and shred. Return to the foil pan. Add the additional cup of salsa along with the sliced bell peppers and onion. Stir to combine.
Return the foil pan to the smoke and smoke for an additional hour or until the veggies are tender.
Remove from the smoker and serve immediately as tacos. Top with sour cream and shredded cheese, and any other toppings of your choice. Enjoy!
Any leftovers should be cooled completely, covered with aluminum foil, and stored in the fridge.
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Preheat smoker to 215 degrees F with apple flavored woodchips.
Place the chicken in the bottom of a 9x13 aluminum foil pan. Sprinkle the taco seasoning over the top. Pour 2 cups of the salsa over the top.
Place in the smoker and until an internal temperature of 165 degrees F is reached, about 2 – 3 hours. Smoke time will depend on the outside elements – temperature, wind, direct sunlight, etc. It’s best to use keep a thermometer inserted in the chicken that you can reach or temp the chicken periodically to ensure it is cooked through.
Once the chicken is cooked through, remove to a cutting board and shred. Return to the foil pan. Add the additional cup of salsa along with the sliced bell peppers and onion. Stir to combine.
Return the foil pan to the smoke and smoke for an additional hour or until the veggies are tender.
Remove from the smoker and serve immediately as tacos. Top with sour cream and shredded cheese, and any other toppings of your choice. Enjoy!
Any leftovers should be cooled completely, covered with aluminum foil, and stored in the fridge.
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