4-5 boneless, skinless chicken breast
Camp Chef All Purpose Seasoning
1 bag shredded cabbage
23 ounce bottle Frank's Hot Sauce
1 1/2 cups brown sugar, lightly packed
Buffalo Chicken Tacos
Preheat pellet grill to Hi Smoke.
Lightly season chicken and smoke for 30 minutes. Then turn pellet grill to High (400° F) and finish cooking until internal temperature of chicken is 165°F.
Remove chicken from smoker and place in a 12" Cast Iron skillet. Shred or cut into 1" pieces.
Pour 1/2 to 3/4 of the bottle of Frank's Hot Sauce into skillet with chicken. Set on stove burner on medium-low heat. Stir occasionally to prevent burning. Add brown sugar to taste (more sugar if you want less spice, less sugar for more spice).
Cook for 5-7 minutes or until sauce has reduced to bottom 1/4 of skillet. Remove from heat source and let cool for 5 minutes.