smoked chicken breasts

This Smoked Chicken Breast is a wonderfully juicy, smoky chicken breast that is fast and perfect for multiple occasions. It&#x27;s a great meal for busy weekdays, and it&#x27;ll satisfy a crowd at a backyard BBQ. All you need is chicken and some of my award-winning Chicken Seasoning, and you&#x27;re well on your way to enjoying the perfect chicken breast.

Smoked Chicken Breast

chicken breasts

Hey Grill Hey Signature Chicken Seasoning

olive oil

Preheat smoker to 225 degrees F using your favorite hardwood. I like to use oak and mix it with a fruit wood like cherry or apple for a bold flavor.

Drizzle the olive oil on the chicken breasts and rub to distribute. Sprinkle the Chicken Seasoning evenly on all sides over each chicken breast.

Smoke for approximately 1 hour. Smoke until the internal temperature of the thickest part of the meat reaches 160 degrees F.

Remove the chicken from the smoker. Tent with foil, and let the carryover cooking increase the internal temperature to 165 degrees F.

Slice, serve, and enjoy!

Traeger Smoked Chicken Breasts are an easy way to grill lean juicy meat with added smoke flavor in a delicious 30 minute recipe!

Traeger Smoked Chicken Breasts

Everything Rub

Season chicken breasts to your liking. Place on...

Season chicken breasts to your liking. Place on a plate, cover and refrigerate for 10 minutes.

Fire up your pellet grill and heat to...

Fire up your pellet grill and heat to 350°F.

When the grill is a at 350°F, place...

When the grill is a at 350°F, place the chicken breasts on the grill. Cover and cook for 10 minutes.

Check the temperature of the chicken and cook...

Check the temperature of the chicken and cook until it reaches 165°F in the center of the meat.*

Remove the cooked chicken from the grill and...

Remove the cooked chicken from the grill and place on a clean plate. Cover loosely with foil and allow to rest for 5 minutes. Serve sliced, shredded or whole!

Our Pit Boss Smoked Chicken breasts are first dry brined and seasoned overnight to get the most flavor and juiciest meat.Then we smoke them with indirect heat on the Pit Boss pellet grill. They are finished with a delicious bbq sauce glaze.

Pit Boss Smoked Chicken Breasts

Chicken Breasts (boneless skinless)

Salt

Tbsp Course Ground Black Pepper

Tbsp Three Little Pigs BBQ Rub

¼ Cup Blues Hog Original BBQ Sauce

¼ Cup Blues Hog Tennessee Red BBQ Sauce

Tbsp Dark Brown Sugar

Tbsp Paprika

½ Tbsp Course Ground Black Pepper

½ Tbsp Chili Powder

½ Tbsp Garlic Powder

Tsp Onion Powder

¼ Tsp Cayenne Pepper optional

Rinse

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

Wash the Chicken Breasts

Place on rack

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

Brine

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.

Refrigerate

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

Dry Brine Overnight

Wipe

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

Mix the &quot;In a Pinch&quot; 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.

Remove the Next Day

Remove ash pot

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.

Add Pellets

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

Prime

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.

Run Smoke

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.

Preheat

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

Fill Water Pan

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.

Set Temperature

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.

Start the Pit Boss Pellet Grill

Place Chicken

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.

Smoke

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.

Sauce

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.

Remove

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

Serve

Serve immediately with extra sauce if desired.

Smoking the Chicken Breasts on the Pit Boss Pellet Grill

Try these simple Smoked Chicken Breasts for a dinner filled with flavor. These require a simple dry rub seasoning and are very simple to make! Bookmark this one now!

Smoked Chicken Breasts

chicken breasts (-

olive oil (-

Make the rub. Combine the seasonings and store it in a mason jar. You’ll use 3-4 tablespoons of the rub for this recipe.

Pat dry the chicken. Remove chicken from the package and use paper towel to pat it dry on all sides.

Add the rub. Add a generous amount of barbecue rub to the outsides of the chicken breasts (on both sides), using your hands to press it on.

Light smoker/grill. Light a smoker or grill to 225 degrees. Add flavored pellets or wood chips.

Place chicken on to cook. When ready, place the chicken on the grates to cook. This will take approximately one hour (or slightly more), depending on the thickness of the breasts. When the temp reaches about 160 degrees F, remove the chicken and count on another few degrees of carry-over cooking.

Rest. Let the chicken rest for about 15 minutes before serving. This will ensure that the juices stay INSIDE the chicken resulting in tender, juicy chicken.

Top 4 smoked chicken breasts recipes from across the web

The most viewed smoked chicken breasts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Smoked Chicken Breast

Traeger Smoked Chicken Breasts

Pit Boss Smoked Chicken Breasts

Smoked Chicken Breasts

Top 4 smoked chicken breasts recipes from across the web

The most viewed smoked chicken breasts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked Chicken Breast

Traeger Smoked Chicken Breasts

Pit Boss Smoked Chicken Breasts

Smoked Chicken Breasts

The most viewed smoked chicken breasts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine