Smoked Chicken Breast
Tender smoked chicken breast for meal prep.
Jump to RecipeChicken breast is the trickiest cut to smoke - it's lean and can dry out easily. But when done right, smoked chicken breast is juicy, flavorful, and incredibly versatile. The key is brining and not overcooking.
These are perfect for meal prep - slice them up for salads, sandwiches, wraps, and quick dinners throughout the week. They're also great for anyone watching their intake since they're lean protein.
The versatility is endless - slice for salads, dice for wraps, serve whole with vegetables. They're great hot off the smoker or cold for meal prep. Keep some basic sauces on hand for variety.
Brining is crucial for keeping breast meat juicy. Even a simple saltwater brine helps. You can add herbs, citrus, or spices to the brine for additional flavor. Don't skip this step.
Temperature control is crucial - pull at 160°F and let carryover bring it to 165°F. Overcooking is the enemy of breast meat. A thermometer is essential. Rest before slicing.
Ingredients
Instructions
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1
Brine the chicken breasts by dissolving 1/4 cup salt and 2 tablespoons sugar in 4 cups cold water. Submerge the breasts and refrigerate for 2 hours. This is essential for juicy results since breast meat is lean.
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2
Remove from the brine, pat completely dry, and coat lightly with olive oil. Season with paprika, salt, and pepper. For more flavor, use Plowboys Yardbird Rub.
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3
Set your smoker to 250°F with Bear Mountain Apple Pellets for a mild smoke.
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4
Place the breasts on the smoker grate and cook for 1-1.5 hours. Breast meat dries out easily, so don't walk away.
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5
Remove the breasts when the internal temperature reaches 160°F — check with an instant-read thermometer. The temperature will carry over to 165°F during rest.
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6
Rest for 10 minutes, then slice against the grain. Perfect for meal prep, salads, or sandwiches.