Smoked Chicken Breast
Make a big batch of smoked chicken breast on the weekend and eat all week long!Amazing on salads, in tacos or pasta dishes!
Ingredients
- 2 pounds chicken breast
- 4 tablespoons smoked chicken rub
- 1/2 cup barbecue sauce
For the chicken brine:
- 2 cups water
- 2 tablespoons salt
- 4 garlic cloves
- 1 teapoon thyme leaves, dried
Instructions
- 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
- 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.
- Prepare the smoker to cook at 225 degrees Fahrenheit. We did use a water pan to add moisture.
- Remove chicken from brine and pat dry thoroughly with paper towels. Coat with chicken rub, pressing into flesh.
- Place in smoker, directly on grates. Smoke for 45 minutes, maintaining the temperature around 225 degrees.
- 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.
- Remove the breasts after about an hour of smoking and when an instant read thermometer reads 165 degrees Fahrenheit in the thickest part of the breast.
- Allow to rest for 5-10 minutes before slicing.
Notes
Use the barbecue sauce of your choice or leave the chicken breast plain so it can be used in a variety of recipes!
If you need a homemade barbecue sauce recipe, try my Easy Apricot BBQ Sauce.
Serving: 1, Calories: 337kcal, Carbohydrates: 18g, Protein: 49g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 145mg, Sodium: 4127mg, Potassium: 964mg, Fiber: 1g, Sugar: 12g, Vitamin A: 266IU, Vitamin C: 5mg, Calcium: 75mg, Iron: 3mg
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