Recipe: Stephenson's Apple Farm Restaurant Smoked Chicken Gizzards and Livers

SMOKED CHICKEN GIZZARDS AND LIVERS
Stephenson's Apple Farm Restaurant

2 Lbs. gizzards and livers (mixed)
2 Oz. Stephenson's BBQ Brisket Seasoning Mix

Rinse off gizzards and livers with cold water. Drain, gently blot with a paper towel. Leaving the gizzards and livers damp, arrange in a shallow baking dish. Sprinkle with seasoning mix, turn and sprinkle other side. Cover dish with clear plastic wrap. Refrigerate for at least four to eight hours.

When ready to smoke gizzards and livers remove from the refrigerator and allow to reach room temperature.

Heat smoker to 225 to 250 degrees F. Use water soaked hickory chips for smoking.

With heavy smoke present, place seasoned gizzards and liver on the wire mesh rack of the smoker. Smoke over indirect heat for one to two hours, gently turning once. Serve plain or with Stephenson's Homemade BBQ Sauce*

*(Ideally, prepare this recipe when stmoking other larger pieces of meat requiring lengthy smoking times.)