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Slicing a smoked chicken breast

Name: Smoked Chicken Breast

Summary: Learn how to smoke chicken breast for a tender, juicy, and flavor-packed result using a simple brine and an easy dry rub. Perfect for BBQs, meal prep, or weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
10 minutes
Total Time 35 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • For the Brine:
  • 4 cups water
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 2 garlic cloves crushed
  • 1 tablespoon black peppercorns
  • For the Rub Optional:
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional
  • For the Chicken:
  • 2 boneless skinless chicken breasts (about 1–1.5 lbs total)
  • Optional Spritz to keep moist:
  • 1 cup apple cider vinegar
  • 1/4 cup apple juice
  • 1 tablespoon Worcestershire sauce

Equipment

  • Equipment:
  • Smoker (Pellet, Electric, Charcoal, or Gas)
  • Meat thermometer
  • Large bowl (for brine)
  • Tongs
  • Aluminum foil (optional)
  • Spray bottle (for spritzing)

Method
 

  1. Instructions:
  2. Brine the Chicken (Optional but recommended):
  3. In a large bowl, dissolve salt and sugar in water. Add garlic and peppercorns. Submerge chicken breasts in brine. Cover and refrigerate for 2 to 4 hours.
  4. Preheat Smoker:
  5. Preheat your smoker to 225°F (107°C). Choose mild wood chips like applewood, cherry, or maple.
  6. Season Chicken:
  7. Remove chicken from the brine, rinse, and pat dry with paper towels. Apply your dry rub evenly on all sides.
  8. Place on Smoker:
  9. Put the chicken breasts directly on the smoker grates. Insert a thermometer into the thickest part.
  10. Smoke Until Done:
  11. Smoke for about 60–90 minutes, or until internal temperature reaches 160°F (71°C). Spritz every 30–45 minutes if desired.
  12. Rest the Chicken:
  13. Remove from the smoker and tent with foil. Let rest for 5–10 minutes to reach the safe internal temperature of 165°F (74°C).
  14. Slice and Serve:
  15. Slice against the grain and serve hot, or chill for meal prep or leftovers.

Notes

Notes:
Don’t over-brine — more than 6 hours can make the chicken too salty.
Always monitor temperature with a reliable meat probe, not just time.
Add wood chips in small amounts to avoid bitter, heavy smoke.
Pairs great with grilled veggies, coleslaw, or BBQ beans.