For the Chicken

1. Set Smoker to 250 degrees.
2. Remove neck and gizzards from chicken.
3. Rub chicken with Spiceology X Derek Wolf Big Bad BBQ Ale beer-infused blend.
4. Place chicken in smoker and smoke for until internal temp reaches about 145 degrees.
5. Increase temperature of the smoker to 275-300 degrees until internal temperature reaches 160 degrees.
6. Allow the chicken to rest for 15minutes under tinfoil wrap until it reaches 165 degrees.
7. Serve Immediately or cool and shred chicken or portion for other menu ideas

For the Wraps

1. After washed and drying your lettuce you’ll want to shred it and place into a mixing bowl.
2. After smoking your chicken, shred the breast and top the lettuce with it in the mixing bowl.
3. Continue to top lettuce with croutons, parmesan cheese, dressing and smoked garlic jalapeno blend. Mix ingredients well so each ingredient is distributed equally throughout the lettuce.
4. On a skillet or griddle pan heat tortilla just enough to allow it to roll and fold well.
5. Move tortilla to a plate and scoop about a 1 cups worth of Caesar salad mix into center of tortilla. – Fold and roll like a burrito.
6. Using the same skillet/griddle you used for tortilla, on medium heat grill the wrap seam side down first. For best results use a bacon pressed or grill press for best and most desired crispiness.