Ingredients
- 3 pieces chicken breasts skinless and boneless
- 1.5 tbsp olive oil
- 3 tbsp brown sugar for the brine
- 3 cups water for the brine
- 1.5 cups ice for the brine
- 3 tbsp kosher salt for the brine
- 2 tbsp seasoning
Instructions
- (Optional) In a large bowl, mix together the kosher salt, brown sugar, and water until the salt and sugar have dissolved. Add the ice to cool down the brine.
- (Optional) Place the chicken breasts in the brine, making sure they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 6 hours for optimal flavor and moisture retention.
- Fire up your smoker to 225F degrees. We're using mesquite pellets for this cook, but use whatever you have.
- Take the chicken breasts out of the brine and pat them dry with paper towels.
- Drizzle the olive oil over the chicken breasts and apply the rub liberally. Let the chicken rest at room temperature for 15-20 minutes.
- Place the chicken on your smoker and smoke until the internal temperature reaches 160°F. This will take 3.5 to 4 hours, depending on the size of your chicken.
- (Optional). When your chicken hits 160F internal, to get a nice char on the outside, you can toss the chicken on a ripping hot grill for a few minutes per side, or torch them with a sear gun.
- Allow the smoked chicken to rest for 10 minutes. Then serve and ENJOY!
Nutrition
Calories: 135kcalCarbohydrates: 19gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 7001mgPotassium: 145mgFiber: 4gSugar: 12gVitamin A: 168IUVitamin C: 0.2mgCalcium: 182mgIron: 4mg
Tried this recipe?Let us know how it was!