How To Smoke THE JUICIEST Chicken Breast

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with higher smoke point.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

smoke wood chips

💰Cheaper: wood pellets

Wood pellets are often more affordable and easier to use.

chicken breast

💰Cheaper: chicken thighs

Chicken thighs are generally less expensive and more flavorful.

Trim the chicken breasts to remove excess fat and create rounded corners.

Place the trimmed chicken breasts in a plastic bag for brining.

Add 1/2 cup of chicken brine to the bag and fill with water, ensuring the bag is sealed and air is removed.

Refrigerate the brining chicken breasts for 4 hours.

After brining, pat the chicken breasts dry.

Spray the chicken breasts lightly with spray butter as a binder.

Apply a light coat of double pepper dirty bird course rub on the chicken breasts, pressing it in.

Flip the chicken breasts and repeat the process of applying rub and spray butter on the other side.

Preheat the Weber Searwood smoker to 250°F.

Place the chicken breasts on the rack in the middle of the smoker.

Check the chicken breasts every 10 to 15 minutes, looking for a color change.

Once the internal temperature reaches 115-125°F, prepare pats of cold KY Gold butter for wrapping.

When the chicken hits 125°F, remove it from the smoker and wrap it in butcher paper with pats of butter on top.

Return the wrapped chicken to the smoker and cook until the internal temperature reaches 162°F.

Once at 162°F, remove the chicken from the smoker and let it rest for 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens