This is a delicious and different way to enjoy chicken breasts, with plenty of smoky flavor! Brining the chicken before smoking allows it to stay moist and flavorful. They are a great addition to a salad, on a sandwich, or just by themselves!

Kim
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Brine:
Dry Rub:

Directions

Instructions Checklist
  • Combine water, kosher salt, brown sugar, and apple cider vinegar in a large bowl. Stir until salt and brown sugar are dissolved. Place chicken breasts into brine, cover, and refrigerate for at least 4 hours or overnight.

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  • Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips.

  • Remove chicken breasts from brine and rinse under cold water. Pat dry. Combine salt, black pepper, paprika, brown sugar, garlic powder, and onion powder in a bowl. Sprinkle dry rub all over chicken breasts and place skin-side up on a grill rack in the preheated smoker. Place a drip pan underneath.

  • Smoke chicken breasts in the preheated smoker until chicken is no longer pink at the bone and the juices run clear, about 4 hours, adding maple wood chips as necessary to keep the smoke continuous. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Cook's Note:

You will need about 3 large chicken breasts (4 pounds) for this recipe.

Nutrition Facts

728.7 calories; 126.2 g protein; 14.9 g carbohydrates; 344.8 mg cholesterol; 8680.6 mg sodium. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/06/2020
I used a Weber smoker at 250° so it took less than 4 hours. The brine made it moist and delicious. I used my own rub and hickory chunks and briquettes for smoking. Next time I would cut down on the amount of wood and perhaps try cherry. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/06/2020
I used a Weber smoker at 250° so it took less than 4 hours. The brine made it moist and delicious. I used my own rub and hickory chunks and briquettes for smoking. Next time I would cut down on the amount of wood and perhaps try cherry. Read More
Rating: 5 stars
04/06/2020
I used a Weber smoker at 250° so it took less than 4 hours. The brine made it moist and delicious. I used my own rub and hickory chunks and briquettes for smoking. Next time I would cut down on the amount of wood and perhaps try cherry. Read More
Rating: 5 stars
04/29/2019
Five stars if done the follow way. With smoking a chicken using a pellet grill you've got to pick if you want heavier smoke flavor or crispy skin. It is almost impossible to get both. Some folks will smoke at 225 for a while (45 minutes.) and then turn up the smoker to 375 (The last 15 minutes.) to finish for a crispy skin. I like a dry brine (AKA: Rub only.) chicken smoked at 325 or 350 the whole way. Use a Thermopop to test doneness. Here's another twist. How about smoked fried chicken? Smoke it first then flour it and fry it Read More
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