Smoked Chicken Breasts

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.

Chicken breast came out perfect! I used boneless skinless chicken breast and found that it absorbed just the right amount of smoke, be careful with the density of the spice coating, it's easy to put too much powder on the chicken which results in a chalky mouth feel.

I smoked the chicken at a low temperature (150-175) for 4 hrs. Then turned the temperature up to 300 and it came out perfect. The skin was a good Krispy, the inside was was very juicy and retained the smoked flavor perfectly. So delicious.

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

I used a huge package of Drumsticks and needed to double the brine. Unfortunately the overnight brine was too much. The salt was overwhelming. The chicken was definitely moist. I used my pellet smoker and started at 200 (for some smoke) for a spell (0.75 hrs) then move to about 225 for about another 0.5 hrs and the last 0.75 at 375. All in all I cooked about 2hrs. Tasty but not a keeper for me.

I was so impressed with this recipe. We are trying to cook with more chicken to be a little healthier and we love cooking with our smoker. I only ended up marinating for 3 1/2 hours and we smoked it with apple wood for about 3 hours we had three 1 lb boneless chicken breast