How to Smoke Chicken Breast That Doesn't SUCK

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.

Start with chicken breasts and decide whether to marinate or brine them.

Use a dry brine with grape seed oil and Canyon crust rub for seasoning.

Rub the oil on all sides of the chicken breasts.

Season the chicken breasts with Canyon crust rub, ensuring a nice coating.

Let the seasoned chicken breasts sit in the fridge for 30 minutes to an hour to dry brine.

Preheat the smoker to 225°F.

Place the chicken breasts in the smoker away from the chimney stack.

Smoke the chicken breasts until they reach an internal temperature of around 120-125°F.

Wrap the chicken breasts in butcher paper once they reach the target temperature, adding a sliver of unsalted butter on each breast before wrapping.

Ensure the butter side is facing up when wrapping the chicken in butcher paper.

Return the wrapped chicken breasts to the smoker, optionally increasing the temperature to no higher than 250°F.

Smoke the chicken until it is just below 165°F, checking the thickest part of the breast.

Remove the chicken from the smoker and let it rest for about 10 minutes before slicing.

Slice into the chicken to check for juiciness and smoke ring.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens