Description
This is a delicious and different way to enjoy chicken breasts, with plenty of smoky flavor! Brining the chicken before smoking allows it to stay moist and flavorful. They are a great addition to a salad, on a sandwich, or just by themselves!
Ingredients
- 4 cups water
- ¼ cup kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon cider vinegar
- 4 pounds skin-on, bone-in chicken breasts
- maple wood chips
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 tablespoon brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Make brine: Combine water
- kosher salt
- brown sugar
- and apple cider vinegar in a large bowl. Stir until salt and brown sugar are dissolved. Place chicken breasts into brine
- cover
- and refrigerate for at least 4 hours to overnight.
- Preheat an electric smoker according to manufacturer’s directions to 225 degrees F (110 degrees C) using maple wood chips.
- Remove chicken breasts from brine and rinse under cold water. Pat dry and set aside.
- Make rub: Combine brown sugar
- salt
- black pepper
- paprika
- garlic powder
- and onion powder in a bowl. Sprinkle dry rub all over chicken breasts and place skin-side up on a grill rack in the preheated smoker. Place a drip pan underneath.
- Smoke chicken breasts in the preheated smoker until chicken is no longer pink and the juices run clear
- about 4 hours
- adding maple wood chips as necessary to keep the smoke continuous. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
Prep Time: 5 mins
Cook Time: 4 hrs
Total Time: 8 hrs 5 mins
Servings: 3