Delicious Smoked Chicken Breast
This recipe will come out amazing and juicy every time without fail. You should plan to make extra, because everyone will want more
Ingredients
- 4 pcs Bone-In, Skin-On Chicken Breast
For the Brine
- 8 cups Water
- ½ cup Kosher Salt
- ⅓ cup Dark Brown Sugar
For the Spice Rub
- 1 tbsp Salt
- 1 tbsp Brown Sugar
- 1 tbsp Paprika
- ½ tbsp Black Pepper
- ½ tbsp Onion Powder
- ½ tbsp Garlic Powder
- ¼ tsp Dried Thyme
- ¼ tsp Dried Rosemary
- ⅛ tsp Cayenne Pepper
Instructions
The Brine
- Combine the water, salt and brown sugar in a large container to make the brine, mix well (no need to disolve the sugar completely).
- Put the chicken into the brine, and keep the container refrigirated for at least 4 hours
Smoking the Chicken Breast
- Set the smoker on 250°F
- Remove the chicken from the container and pat dry, make sure not to dry too much
- Liberally apply the rub all over the skin of the chicken, make sure to coat it well
- Put the chicken in the smoker, make sure to add more rub if needed
- Leave the chicken in the smoker until it reaches an internal temperature of 165 (rather take it off a bit early than a bit late)
- Cover the chicken and let rest for 20-30 minutes
- Remove the bones and cartilage from under the chicken
- Slice about ½" slices, and enjoy!