Smoking Chicken Breast

what kind of smoker? lots of great ways,! Season, wrap with bacon and smoke them up! Plenty more to go. Nut need more info!

Try Brining the Breasts the add a Rub, wrap in Bacon and Smoke them 225*F until an IT of 130*F then pop them on the Grill or in the Oven at 450-500*F to crisp the Bacon and finish the cook to 165*F. These are my families Recipes...CJ

Families Favorite Brine

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

Bubba Chix Rub

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1teaspoon if less heat is desired.

Good Luck!

 ...JJ

I put a butter /garlic mix under the skin .
Don't over cook them they will dry out.
I take mine to 165 - 170 . We don't eat the skin
So we don't worry about getting the skin crisp
Chef jimmyj's "Families Favorite Brine " and "Bubba Chix Rub"
That "ski302" posted works great. I would try them for your first time.

Just like the rest of them said here ......wrap in bacon and dont over cook them , i did find some Wright's bacon that is bourbon flavored and that is great with the chicken breast but i also do them with no skin on the breast so that the flavor gets into the meat !