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smoked chicken breast

How To Smoke Chicken Breast

Print Recipe
This smoked chicken breast recipe is one of my favorites that I regularly cook on weekends. Nothing beats a smoked meat flavor combined with delicious brine and rub.
Course Main Course
Prep Time 15 minutes
Cook Time 2 hours
Servings 4

Ingredients

For the Brine

  • 4 cups water
  • ¼ cup kosher salt
  • ¼ cup brown sugar
  • ½ cup apple juice or cider optional, for sweetness

For the Rub

  • 2 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper optional, for a kick
  • 1 tablespoon brown sugar or substitute with honey or maple syrup
  • 1 teaspoon black pepper

Other Essentials

  • 4 boneless skinless chicken breasts
  • ½ cup apple cider vinegar and water mix for spritzing
  • 2 tablespoon melted butter for basting

Instructions

Brine the Chicken

  • In a large bowl, mix water, salt, sugar, and apple juice until the salt and sugar dissolve.
  • Submerge the chicken breasts in the brine, ensuring they’re fully covered.
  • Cover the bowl and refrigerate for 1–4 hours. (The longer, the better!)
  • Pro Tip: Brining helps the chicken absorb moisture and seasoning, ensuring every bite is juicy.

Prepare the Rub

  • In a small bowl, combine all rub ingredients. Mix thoroughly.
  • After removing the chicken from the brine, rinse under cold water and pat dry with paper towels.
  • Generously apply the rub to both sides of each chicken breast, pressing it in gently for better adherence.

Set Up Your Smoker

  • Preheat your smoker to 225°F.
  • Add your wood chips or pellets (applewood and cherry are great for mild, sweet smoke).
  • Place a drip tray underneath the grates to catch drippings and make cleanup easier.
  • Pro Tip: For bolder flavor, mix applewood with a hint of hickory.

Smoke the Chicken

  • Arrange the chicken breasts on the smoker grates, leaving space between them for even cooking.
  • Close the lid and let the smoke work its magic.
  • Every 30 minutes, spritz the chicken with the apple cider vinegar and water mixture to keep it moist.

Monitor and Finish

  • Insert a meat thermometer into the thickest part of the breast.
  • Remove the chicken when it reaches an internal temperature of 165°F (roughly 1.5–2 hours).
  • During the final 30 minutes, baste the chicken with melted butter for a golden finish.

Rest and Serve

  • Let the chicken rest for 10–15 minutes. This redistributes the juices, making the meat tender and flavorful.
  • Slice and serve with your favorite sides—think coleslaw, cornbread, or roasted vegetables.