Smoked boneless chicken breast is one of my favorite ways to enjoy chicken. While I love my overnight briskets, and putting in the time, energy, and attention to my slow smoked ribs, there’s something close to my heart with smoking the perfect, simple chicken breast. and it doesn't take very long at all.
This recipe is an easy, basic process; perfect for those of you who are new to smoking, or for seasoned veterans who need a quick dinner option. Feel free to try out my different rubs and seasonings, and try it out brined and not brined. It’s a recipe that is fool proof and one to come back to over and over again.
To brine the chicken
In a medium pot, mix 3 Tablespoons Kosher salt, 4 cups water, and 1 Tablespoon sugar. Bring to a boil over medium heat and allow salt and sugar to dissolve. Remove the brine from the heat and allow to cool completely.
Once cool fully submerge the chicken breasts in the brine and allow them to brine for 4 hours. Remove promptly, as you do not want to chicken to brine too long!
Once your chicken has been brined, pat dry.
Smoking the chicken
Preheat your smoker to 225 degrees F (110 degrees C).
Use fruit wood like cherry or apple to add a nice, bold flavor to the chicken.
Remove the chicken from the brine, pat dry, and drizzle with olive oil. Sprinkle with one of my Smokey Joe's Rubs, Cuban, smokey chicken or outback work extremely well with chicken.
Get smoking! Smoke the chicken for approximately 1 hour or until the internal temperature reaches 160 degrees F (70 degrees C).
Remove the chicken from the smoker, cover with foil, and allow the temperature to increase to 165 degrees F. (75 degrees C) Slice and serve.