This Smoked Chicken Breast recipe is rubbed in a simple homemade dry rub and slow smoked. Tender and flavorful, perfect for meal prepping! 

I have to admit that smoked chicken breast was not really on my radar until a few months ago!

We’ve stuck to the more traditional smoked meats, like smoked whole turkey, smoked salmon and smoked chicken quarters and whole chicken.One day we were smoking some pork ribs, and I had a huge tray of boneless chicken breasts in the fridge. I asked my husband if we could smoke them along with the ribs, and they turned out great!

This smoked chicken recipe uses my signature smoked chicken spice blend, which contains brown sugar, black pepper, garlic powder, cayenne pepper,chili powder, and several other spices. It has so much flavor and is my FAVORITE rub! Just combine this chicken rub in a small bowl before starting the cooking process. Make sure to pat the chicken breasts dry with paper towels before coating them in the spice rub.

Smoked Chicken Breast

This recipe does include a cold water brine. If you are short on time, feel free to skip this step! It adds tenderness, but is not essential.

One of the most common questions I receive is “What kind of wood chips should I use?” Well, that’s very much up to YOU! We love pecan wood, but cherry wood, hickory wood chunks, apple wood and maple wood are all excellent options. The type of wood that you choose depends on the type of smoke flavor you like! Choosing the wood flavor you prefer will give you the best results for YOU!

Smoked Chicken Breast

I used our Smoked Chicken Breast as part of meal prep for the week! There are so many ways to use smoked chicken breast, like:

  • diced up for chicken tacos
  • shredded for enchiladas
  • an easy addition to soups
  • served on a bun for an awesome chicken sandwich
  • an easy addition to your favorite pasta dish!
  • sliced and served on top of a green salad with olive oil dressing

Luckily, smoking boneless chicken breasts is super simple and can definitely be done alongside other cuts that are typically smoked like ribs and pork butts.

How long does it take to smoke chicken breasts at 225?

For cook time, you will need about 1 hour if you are smoking the chicken breasts at 225 degrees Fahrenheit.

Of course, there can be some variation for smaller breasts, which need a bit less cooking time, or large chicken breasts, which may add 5-10 minutes extra time to your

Your ultimate test of the chicken being done is when an instant read thermometer finds the internal temperature reads 165 degrees F. Insert the temperature probe into the thickest part of the chicken breast when gauging the temperature of the meat.

Before cutting into the meat, allow to rest at room temperature for about 10 minutes. This will give the juices time to redistribute throughout the cut of chicken.

Do you flip chicken when smoking?

Short answer, no! You do not have to. You can, but it is not necessary.

If you love this Smoked Chicken Breast recipe, I think you’ll also enjoy these easy recipes. Until next time!

Smoked Chicken Breast

Smoked Chicken Breast

Yield: 4
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours


  • 2 lbs chicken breast, fresh or thawed
  • For the brine:
  • 2 cups water
  • 2 heaping tbsp salt
  • 4 garlic cloves
  • 1 tsp thyme leaves, dried
  • 4 tbsp Smoked Chicken Rub
  • ½ cup barbecue sauce (your favorite!)


  1. In a medium saucepan, combine the ingredients for the brine. Heat gently and stir until the salt is completely dissolved. Remove from heat and add ice until the liquid
  2. Add chicken breasts to large bowl. Pour brine solution over the top. Cover, and place in the refrigerator for at least an hour, up to overnight.
  3. Prepare the smoker to cook at 225 degrees Fahrenheit. We did use a water pan to add moisture.
  4. Remove chicken from brine and pat dry thoroughly with paper towels. Coat with chicken rub, pressing into flesh.
  5. Place in smoker, directly on grates. Smoke for 45 minutes, maintaining the temperature around 225 degrees.
  6. After 45 minutes, remove lid and quickly baste the breasts with barbecue sauce. You can flip the breasts at this time, but it's not required.
  7. Remove the breasts after about an hour of smoking and when an instant read thermometer reads 165 degrees Fahrenheit.

Did you make this recipe?

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