Smoking chicken breasts

[KrisUpInSmoke]

I've never smoked skinless breasts but bone in chicken breast is one of my favorite things to smoke. I usually brine 2 days and will add a table spoon of curing salt per gallon of water. After a few hours uncovered in the fridge a light rub and brush with olive oil. Smoke at 275 until they reach 162 and let rest until they hit 165. Money.

You brine in curing salt? Really? I've not heard of that. I've been using kosher or table salt. Tell me more, please.

 

[Jonok]

Clearly, time is of the essence. Do what you will, but “yardbird waits for no man”...

 

[chopsaw]

You brine in curing salt? Really? I've not heard of that. I've been using kosher or table salt. Tell me more, please.

Kris , I'm sure you have heard of Pops brine . I have a whole chicken in it now . You still use the salt , but add 1 TBLS cure one to a gallon of water .
I use the low salt . To 1 gallon water I add 1/2 cup kosher salt , 1/2 cup sugar , 1/2 cup brown sugar and 1 TBLS cure 1 . Makes great poultry .

 

[Carvendive]

I'm dieting (yea I know, dieting and buying the new smoker...). Anyway, I don't do anything (brine, inject, etc). I do them two ways, kabobs or pounded to -3/4". This way I get uniform thickness or uniform chunk size and they all come out cooked. I run the grill at high and turn them ONCE. @ 157 they come off. Nice and jucy.

That said, given the amount of chicken breasts that we eat you can bet I'll be trying some of the methods that others have posted here