Chicken Breast Tenders & season them with Heath Riles BBQ Seasoning & Garlic Butter Rub. Season all sides.
Take a block of cream cheese and cover with Heath Riled Competition BBQ Rub. Score the block up with a butter knife to help separate while on the grill.
Fire up your smoker to 300 degrees, we used our Pit Boss Grills, using Bear Mountain BBQ Hickory Pellets.
Place both the chicken and cream cheese on to cook.
Once the chicken reaches an internal temp of 165 pull it off.
Meanwhile, leave the cream cheese on for at least an hour & a half.
With the chicken finished, slice and pull apart & place in a mixing bowl once shredded.
Once the smoked cream cheese is completed, pull off and place in the mixing bowl with the shredded chicken.
Add a 1/2 cup of our Syberg’s Famous Wing Sauce, 1/2 cup of Ken’s Ranch Dressing and half a bag of shredded cheddar cheese.
Mix together thoroughly.
Spread into a cast iron skillet evenly and top with the remaining shredded cheddar cheese on top.
Place back into the smoker and cook for another 45 minutes.
With the dip done & looking so amazing, sprinkle with freshly diced green onion on top!
Dive a chip into it and be stunned by this cheesy dip! The flavor is so amazing…savory chicken, cheesy goodness, Syberg’s sauce shining through…doesn’t get any better!
