(feeds 6 to 8 people)

Ingredients:

2 pounds of boneless skinless chicken breast

1 tablespoon of olive oil

2 cans (10.5oz) Campbell's Condensed Cream of Mushroom Soup

1 8oz bag of frozen mixed vegetables

1 cup of heavy whipping cream

1 and 1/2 cups of long grain rice

3 tablespoons of WADE'S Seasoning SPG 

Step 1

Cook white rice in a rice cooker or on stove top. For every one cup of rice boil in 2 cups of water until rice is tender.

Step 2 

(while rice is cooking) Cut chicken breast into 1 inch cubes. Heat oil in a 12 inch skillet on medium high heat. Add the chicken to skillet and season with WADE'S Seasoning SPG. Cook for 6 to 8 minutes or until chicken is cooked through.

Step 3

Add bag of frozen mixed vegetables in with chicken and stir until vegetables become soft. Stir in Campbell's Condensed Cream of Mushroom Soup. Slowly add heavy cream and stir continuously until everything is well incorporated. Let simmer for 6 minutes stirring occasionally. (For thinner sauce add water to desired consistency). Reduce heat.

Step 4

Season to taste. Serve chicken over white rice and enjoy!

Ingredients:

one whole chicken

WADE'S Seasoning "SPG"

duck fat cooking spray or olive oil cooking spray

desired cooking wood or pellets for pellet smoker (pecan preferred)

You will need:

internal thermometer reader

meat injector (optional)

(check for advanced options below)

 

Step 1

Clean chicken and remove any unwanted pieces from cavity. Cut and remove tail and any over excessive skin that will burn during smoking process.

Step 2

Pat chicken dry with paper towels to remove any moisture. Spray chicken with desired cooking spray and season with WADE'S Seasoning "SPG". Pat seasoning onto chicken. (do not rub)

Step 3

Set offset smoker or pellet smoker to 350 degrees Fahrenheit using desired cooking wood or pellets for pellet smoker.

Step 4

Place whole chicken onto middle of smoke rack with the breast (thickest part) of the bird facing toward the heat source. Close smoker lid.

Step 5

Allow chicken to smoke for 45 minutes before checking for color. Check fire and wood and add logs when necessary to keep smoker at 350 degrees Fahrenheit. Adjust smoke stack and close any additional doors to prevent smoker from becoming too high in temperature. If temperature becomes too low, open doors and smoke stack to allow oxygen to flow and reheat the fire as necessary while keeping smoker lid closed.

Step 6

Repeat step 5. Begin checking internal temperature with internal temperature reader. Continue to smoke while checking occasionally every 20 minutes or until the internal temperature reads 165 degrees Fahrenheit in the thickest part of the breast.

Step 7

When the thickest part of the breasts reads an internal temperature of 165 degrees Fahrenheit or higher remove chicken from smoker and place it somewhere to rest for at least 10 minutes.

Step 8

Carve and enjoy!

Advanced options:

Before seasoning whole chicken, inject with chicken stock or favorite brine injection for added moisture.

(makes one whole brisket)

cook time: 

depending on size of brisket allow at least one hour for every pound of meat

example: a 12 pound brisket could take 12 or more hours to cook not including resting time

Ingredients:

1 whole packer brisket

Mustard 

WADE'S Seasoning "SPG" (check below for advance options on seasoning)

You will need:

Offset smoker

Internal temperature reader

Spray bottle for spritzing

aluminum foil or butcher paper

thermometer probe

Spritz options:

Worcestershire sauce and water

Apple cider vinegar and water

Step 1

Remove brisket from package and lay onto cutting board with fat cap facing up. Carefully trim fat cap down to 1/4 inch. Trim down the area of fat known as the mohawk. (There may be much fat to trim off that can be saved and rendered down to make beef tallow). Turn brisket over and trim deckle fat which is the hard piece of fat located toward the point of the brisket (the fatter side). Trim any silver skin along the flat part of the brisket (the thinner side). Reminder: all fat can be cooked down in a sauce pan to be slowly rendered to beef tallow.

Step 2

Once trimmed, coat a light layer of mustard on all sides of the brisket then season it generously with WADE'S Seasoning "SPG". Pat seasoning onto brisket (do not rub) and let it sit for 10 to 15 minutes or while smoker is getting up to temperature.

Step 3

Fire up your smoker and set temperature between 250 and 275 degrees Fahrenheit. Place brisket onto middle of smoke rack or furthest away from fire box with the thickest part of the brisket facing toward the heat source and close lid.

Step 4

Allow to smoke for one hour before opening smoker lid to check for color and dryness. Only if brisket appears dry on the surface, use spray bottle to spritz brisket to regain moisture and reclose smoker lid. Add cooking logs to firebox when necessary to keep smoker between 250 and 275 degrees Fahrenheit. Adjust smoke stack and close any additional doors to prevent smoker from becoming too high in temperature. If temperature becomes too low, open firebox doors and adjust smoke stack to allow oxygen to flow and reheat the fire as necessary while keeping the smoker lid closed. Repeat this step for 6 to 8 hours.

Step 5

After 6 to 8 hours into cook check brisket bark for color it should look black or dark mahogany. Check internal temperature in the thickest part of the brisket. Repeat step 4 until the internal temperature in the thickest part reads 180 degrees Fahrenheit or higher.

Step 6

When brisket reaches internal temperature of 180 degrees or higher, remove brisket and place onto two large pieces of foil or butcher paper and pour some (not all) beef tallow or use spritz bottle to add moisture onto brisket. Wrap brisket tightly in aluminum foil or butcher paper and place back on the smoker and insert thermometer probe into thickest part of the brisket. Increase smoker temperature to 350 degrees Fahrenheit (add logs if necessary) and continue to cook until thermometer probe reads and internal temperature of 205 degrees Fahrenheit. 

Step 7

When brisket reaches internal temperature of 205 degrees Fahrenheit, remove brisket from smoker and place somewhere to rest for at least one hour to four hours or overnight (resting time is optional). Resting place example: cooler, oven, EZ BBQ blanket or in a pan on countertop.

Step 8

After resting, carefully remove brisket from wrap and place onto a cutting board. With a knife separate flat end of brisket from point end of brisket and slice meat against the grain in 1/4 inch slices or desired thickness. 

Step 9

Serve with favorite barbeque sauce and enjoy!

Advanced options:

1. Before seasoning, inject brisket with Worcestershire sauce or favorite brine injection for added moisture.

2. Season lightly with WADE'S Seasoning "SPG" then seasoning generously with WADE'S Seasoning "BBQ" to build bark and add additional flavor.