Smoked Bone In Chicken Breasts
Smoked Bone In Chicken Breast
For how nice and juicy this chicken is, you’d think that there was a lot of work that went into preparing it. Honestly, no. This is possibly one of the lowest maintenanced things to make in a smoker. The brine is basic. If you have smaller chicken breasts under 1lb, brine them for 3 hours. If they are larger, over 1lb, they will need to brine for 4 hours. Pat them dry. Let them rest at room temp for an hour. Smoke them in a preheated 250 degree smoker until the internal temperature reaches 160 degrees. Let them rest for 15 minutes before serving.
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- 4 split chicken breasts
Brine
- 1/2 gallon water
- 1/2 cup sea salt
- 1/2 cup brown sugar
- 8 garlic cloves minced
- 3 tbsp olive oil
- 1 tbsp dark soy sauce
- 1/2 tbsp black peppercorns
Wood Chips
- hickory wood chips
- applewood chips
Instructions
- Mix all of the brining ingredients together.
- Brine the chicken breasts in a gallon sized storage bag for 4 hours.
- Pat dry and let rest at room temp for an hour.
- Preheat your smoker to 250 degrees according to the manufacturer’s directions. Smoke the chicken breasts for 2 hours. Using a probe thermometer, monitor the internal temperature until it reaches 160 degrees.
Tips For Smoking Bone In Chicken Breasts
- If using smaller chicken breasts under 1lb, brine them for 3 hours. If they are larger, over 1lb, they will need to brine for 4 hours.
- Pat the chicken dry with paper towels and let rest at room temp for an hour. This will allow the smoke to stick to the chicken better.
- Hickory, applewood, cherrywood, oak, and alder are all great woods for smoking chicken.
- Preheat your smoker to 250 degrees.
- Using a probe thermometer to monitor the internal temperature, smoke until the chicken reaches 160 degrees in the thickest part of the breast.
- Let the chicken rest for 15 minutes before serving.
You must be logged in to post a comment.