Chicken Street Tacos

Directions:

1. Add chicken thighs to the zipper storage bag.
2. Add 1/3 cup Operation BBQ Relief Florida Mojo Rub.
3. Add 1/3 cup olive oil.
4. Seal storage bag. Make sure bag is fully sealed.
5. Thoroughly mix chicken.
6. Marinate chicken in the fridge for a minimum of 2 hours to overnight.
7. Preheat gas smoker to 250-300℉.
   Note: this can also be done in a gas grill: set up for indirect grill and use a smoker box or smoker pouch.
8. Place chicken into disposable aluminum pan.
9. Add the 1/2 stick of butter to the aluminum pan.
10. Place the aluminum pan into the smoker.
11. Smoke for about 2 hours, until internal temperature is 200℉.
12. Remove from the smoker and shred the chicken in the juices in the pan.
    Tip: You can use your hands, forks or shredding claws, but be careful as the chicken will be hot.
13. On the grill or smoker, warm your taco shells directly on the cooking grid.
14. Once the shells are warm, remove from the grill/smoker and place on a plate.
15. Place shredded cheese, shredded chicken, pico de gallo and sour cream on the shells.
16. Serve and enjoy.