Season the Chicken Bombs:
Sprinkle the wrapped chicken bombs with 2 tablespoons of Slap Ya Mama Seasoning and 1 tablespoon of black pepper. This adds an extra layer of flavor.
Preheat the Smoker:
Preheat your smoker to 250 degrees Fahrenheit. This low and slow cooking method allows the chicken to absorb the smoky flavors and cook evenly.
Smoke the Chicken Bombs:
Place the chicken bombs in the smoker, ensuring they are spaced out to allow smoke to circulate around them. Smoke for approximately 4 hours, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit. This slow cooking process infuses the chicken with a deep smoky flavor.
Brush with BBQ Sauce:
During the last hour of smoking, brush the chicken bombs with your favorite BBQ sauce every 15-20 minutes. This not only enhances the flavor but also helps to caramelize the bacon, creating a delightful glaze.
Check for Doneness:
Use a meat thermometer to ensure the internal temperature of the chicken reaches 165 degrees Fahrenheit. Once done, remove the chicken bombs from the smoker and let them rest for a few minutes before serving.
Variations and Substitutions
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