First, I top the chicken with taco spices and add a bit of canola oil on top and then put it on a foil lined baking sheet.
Second, I roast the chicken in the oven at 350 for 25 minutes.
Third, I gather all of my toppings (cheese, onions, mushrooms, etc.) while the chicken is roasting (and B starts the smoker and adds a hickory wood chip).
Fourth, after the chicken is cooked through, I put it in a mixer and shred it using a paddle attachment (which is a hundred times easier than shredding it with forks).
Fifth, B puts the shredded chicken in a foil pan and puts it on the smoker for 3-6 minutes. It develops all the flavors of the chicken, and gives it a slightly deeper taste than your typical roasted chicken. You can add in a little bit of tomato sauce and another tablespoon of taco seasonings if you are afraid it’s getting too dry.
Sixth, assemble and eat!