Set up your smoker for cooking at 225°F (107°C), and if your smoker uses a water pan, fill it up. I used a mix of hickory and cherry for smoke. You can expect the chicken to take 80-90 minutes to reach 160°F (71°C).
When the chicken reaches about 135°F (57°C), place the tenders on a griddle or a hot pan and give them a quick sear on both sides.
When they reach at least 155°F (68°C), they can be removed from the smoker. Place the chicken in a covered foil pan to keep them hot as they get finished.
Bring the chicken into the house and serve them up with some sides or use them to make an amazing sandwich with melted cheese, veggies and condiments.