Smoked Chicken Breast
Juicy, tender smoked chicken breast with a golden-brown bark — made with a simple brine, bold dry rub, and low-and-slow 225°F smoke. Pull at 160°F internal and rest for 10 minutes for perfect results every time.
Equipment
- Smoker pellet, offset, charcoal, or electric
- Instant-read meat thermometer mandatory — do not cook by time alone
- Wood chips or pellets apple, cherry, or pecan recommended
- Butcher paper optional — for the moisture wrap technique
Ingredients
Brine
- 4 cups cold water
- 3 tablespoons kosher salt
- 1 tablespoon white sugar
Chicken
- 4 boneless skinless chicken breasts 6–8 oz each; pound to even thickness if needed
- 1 tablespoon neutral oil canola or avocado oil
Dry Rub
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon brown sugar creates light bark at low temps
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper reduce or omit for milder heat
Optional Butcher Paper Wrap
- 4 sheets butcher paper one per breast; unbleached preferred
- 2 tablespoons unsalted butter cold, cut into thin pads
Instructions
- Brine the chicken: Stir kosher salt and sugar into 4 cups of cold water until fully dissolved. Submerge chicken breasts completely and refrigerate for 2–4 hours. Do not exceed 4 hours.
- Prep the chicken: Remove breasts from brine, rinse lightly under cold water, and pat completely dry with paper towels. Surface moisture must be eliminated before seasoning.
- Season: If breast sizes vary, gently pound the thick end of larger breasts to even thickness. Coat each breast in a thin film of neutral oil, then press the dry rub onto all sides. Let rest 15 minutes.
- Preheat smoker to 225°F. Allow 15–20 minutes for temperature to stabilize. Load wood chips or pellets: apple, cherry, or pecan.
- Smoke the chicken: Place breasts directly on grates with space between them. No foil, no pan. Close the lid. Do not flip.
- Optional butcher paper wrap: When internal temperature reaches 125°F (about 40–50 minutes in), remove each breast and place on a sheet of butcher paper. Lay two thin cold butter pads on top of each breast, wrap tightly, and return to the smoker. Increase smoker temperature to 250°F.
- Monitor temperature: Insert an instant-read thermometer into the thickest part of the breast. Pull chicken off the smoker when internal temperature reaches 160°F.
- Rest: Transfer chicken to a cutting board and tent loosely with foil. Rest for 10 minutes. Carryover cooking will bring the internal temperature to 165°F.
- Slice against the grain and serve immediately. Optionally brush with BBQ sauce 10 minutes before pulling off the smoker for a glazed finish.
Notes
Wood choice: Apple and cherry are the top picks for chicken breast. Avoid mesquite — it overpowers lean poultry.
Brine shortcut: If you're short on time, a 2-hour brine still makes a noticeable difference. Or dry-brine: rub with 1 tsp kosher salt per pound and rest uncovered in the fridge for 1 hour.
Traeger / pellet grill: Use Super Smoke mode at 225°F if available. Same temperature rules apply.
Storage: Refrigerate in an airtight container for up to 4 days. Freezes well up to 3 months.