Ingredients
4 boneless or bone-in chicken breasts
1/4 cup kosher salt (for wet brine)
1/4 cup brown sugar (for wet brine)
Optional brine flavorings: garlic cloves, peppercorns, bay leaves
Olive oil or mustard (for coating before rub)
Your choice of dry rub (e.g. salt, black pepper, garlic powder, paprika)
Wood chips: apple, hickory, cherry, or pecan
Instructions
-
Brine (optional): Soak chicken breasts in a salt/sugar water solution for 2–4 hours. Rinse and pat dry.
-
Preheat your smoker to 225°F (107°C).
-
Season: Lightly coat chicken with oil or mustard, then rub with your chosen seasoning.
-
Add wood chips to the smoker box or tray.
-
Place chicken on the grates, smooth side up.
-
Insert a meat thermometer into the thickest part of one breast.
-
Smoke for 1.5 to 2 hours, or until internal temp reaches 160°F (71°C).
-
Rest the chicken for 5–10 minutes (internal temp will rise to 165°F).
-
Slice and serve with your favorite sides.
Notes
-
Brining ensures juicier, more flavorful chicken.
-
Use a digital thermometer to avoid under- or overcooking.
-
Spray chicken with apple juice every 30 minutes for extra moisture and shine.
-
Cherry or applewood give mild, sweet smoke—ideal for poultry.
-
Don’t skip the resting period! It locks in juices.
-
Double the batch—leftovers are great in wraps, salads, and pasta.
- Prep Time: 15 minutes (plus optional 2–4 hours brining time)
- Cook Time: 1.5 to 2 hours