Step 1

Remove the chicken breasts from their packaging and rinse under cold running water. Pay dry with paper towels.

Step 2

Place the chicken breasts on a wire rack placed on top of a baking sheet.

Step 3

Mix together the 4 Tbsp Kosher salt and 1 Tbsp pepper, or use your favorite BBQ rub, and sprinkle generously over the tops and bottoms of each chicken breast.

Step 4

Place the baking sheet in the refrigerator overnight or for at least 4-6 hours.

Step 5

Take the chicken breasts out of the refrigerator and wipe off any excess salt still remaining on the outside with a damp paper towel.

Step 6

Mix the "In a Pinch" BBQ rub ingredients together and apply some to both sides of the chicken breasts. Or use some more of your favorite BBQ rub for chicken.

Step 7

Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.

Step 8

Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting.

Step 9

If there are no pellets in the auger, hold the "Prime" button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.

Step 10

Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.

Step 11

Next, set the temperature to preheat the Pit Boss pellet grill to 350°F. We will drop this temperature before we start cooking.

Step 12

Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill. Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.

Step 13

Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 300° and clean the grill grates with a good grill brush and close the lid.

Step 14

Place the chicken breasts on the Pit Boss. No need to flip during the cook. You can even leave them on the wire rack if you wish.

Step 15

Continue smoking the chicken breasts, rotating occasionally, until the internal temperature of each breast reaches 150-155°F internally. This may take about 45 minutes.

Step 16

Mix the two types of Blues Hog BBQ sauce together in a small bowl, gently baste the sauce on with a basting brush. Close the lid and continue cooking.

Step 17

Once the internal temperature of the smoked chicken breasts reaches 165°F, remove them from the Pit Boss and place on a serving tray

Step 18

Serve immediately with extra sauce if desired.