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Seasoned smoked chicken breast with grill marks over hot coals
Chef Emma

Smoked Chicken Breast

Boneless chicken breasts brined for 1 to 2 hours, coated in a brown sugar and smoked paprika rub, and smoked at 225°F to 250°F until 165°F.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Brining and resting 1 hour 20 minutes
Total Time 3 hours 20 minutes
Servings: 4 breasts
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Brine
  • 4 cups cold water
  • 1/4 cup Diamond Crystal kosher salt or 2 tbsp table salt
  • 2 tbsp brown sugar
Chicken and rub
  • 4 boneless, skinless chicken breasts about 8 oz / 225 g each
  • 1 tbsp olive oil
  • 1 tbsp brown sugar
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne optional

Equipment

  • Smoker
  • Apple, cherry, pecan or hickory wood
  • Probe thermometer

Method
 

  1. Dissolve the salt and sugar in the cold water, add the chicken and refrigerate 1 to 2 hours.
  2. Heat the smoker to 225°F to 250°F (107°C to 121°C) with apple, cherry, pecan or hickory wood.
  3. Rinse the chicken briefly in a bowl of cold water, pat very dry, pound thick ends even, rub with oil and coat with the rub.
  4. Smoke with the lid closed until the thickest part reaches 160°F (71°C), about 1 1/2 to 2 hours at 225°F or 1 to 1 1/2 hours at 250°F.
  5. Rest 10 minutes under loose foil and confirm it reaches 165°F (74°C).
  6. Slice across the grain and serve, or chill for salads and sandwiches.

Notes

Go by temperature, not time. Refrigerate leftovers up to 3 to 4 days. Calories are an estimate per breast from USDA FoodData Central values.