There is a key step that helps make these smoked bbq chicken breasts so amazing. It all begins by letting the chicken place soak in a brine. It makes it moist and juicy.
The brine is so simple for these smoked bbq chicken breasts. It’s a combination of warm water, salt, and brown sugar. You just combine those things together until the sugar and salt dissolve. Then you add the chicken to the brine and make sure it is completely covered. Cover and refrigerate for 2 hours.
Preheat your pellet smoker to 250 degrees. I used a combo mix for this. It includes cherry, hickory, maple, and oak. Next you remove the chicken from the brine and pat dry. Then season the chicken with a bbq rub. I used Meat Church’s The Gospel All-Purpose Rub. Place on the smoker for 1 hour until chicken reaches 165 degrees.
Last you brush the chicken with some bbq sauce and smoke for another 10 minutes. I like to use Sweet Baby Ray’s sauce. Allow the chicken to sit for 5 minutes before serving. So flavor and delicious!
- BROWN SUGAR
- BONELESS SKINLESS CHICKEN BREASTS
- BBQ RUB (I USED MEAT CHURCH’S ALL PURPOSE RUB
- BBQ SAUCE
Smoked BBQ Chicken Breasts
Real Mom Kitchen
- 4 cups warm water
- ¼ cup salt
- 2 tbsp brown sugar
- 2 lbs boneless skinless chicken breasts pound out so all are even thickness
- ⅓ cup bbq rub I used Meat Church’s All Purpose Rub
- 1 cup bbq sauce I use Sweet Baby Ray’s
- In a large bowl or container, combine the warm water with the salt and sugar. Stir until salt and sugar are dissolved.
- Place the chicken in the brine and make sure it is completely covered. Cover and place in the refrigerator for 2 hours.
- Remove chicken from the brine and pat dry. Preheat your pellet smoker to 250 degrees. Coat chicken with the bbq rub.
- Place chicken on the smoker and cook at 250 degrees until chicken reaches 165 degrees.
- Brush chicken with the bbq sauce and continue to smoke for an additional 10 minutes. Remove from the smoker and allow to sit for 5 minutes before serving. Serves 4-6.
This recipe is adapted from Dinner at the Zoo.