Rinse gizzards with cold water. Add gizzards to a bowl and cover completely with buttermilk.

After a milk soak of about 2 hours, arrange in a baking dish. Sprinkle with Avec Tous on both sides. Let stand for one hour on the counter.

Heat your grill or smoker to 225 to 250 degrees Fahrenheit. Use hickory chips for smoking in a smoker box or directly onto indirect coals in your grill.

If available, place seasoned gizzards on a wire mesh rack in case your grates are too wide for these little morsels. Smoke over indirect heat for one to two hours or until internal temperature reads 165 degrees Fahrenheit.

Serve immediately with a sweet barbecue sauce and rice.