How to Smoke Chicken Breasts in an Electric Smoker
Servings 4
Calories 139kcal
Equipment
Ingredients
- 3 chicken breasts skinless
- 1 tbsp olive oil
- 1 tbsp Smoke Kitchen Honey Garlic rub
Instructions
- Trim your chicken breasts to remove any loose pieces and excess fat.
- If brining your chicken, remove from the brine and rinse.
- Rub a little olive oil on each breast and apply bbq rub to both sides.
- Add wood chips to your smoker and fill the water pan, then heat your smoker to 225°F.
- Place chicken into your smoker and smoke until the internal temp of the meat is about 160°F. Spritz with water if the chicken starts to look dried out.
- Remove chicken from the smoker, let rest for a few minutes. Slice and serve with your favorite sides.
Notes
What flavor wood should I use? I used apple wood chips because it gives a more subtle, sweet flavor that is the perfect compliment when smoking chicken breast. Stay away from stronger woods like hickory or mesquite unless you really like those bold flavors.
What is brining and do I need to do it? Brining involves soaking the chicken in a solution of salt and water for several hours before cooking. The salt in the brine helps to break down the muscle fibers in the chicken, which results in a more tender and juicy final product. I highly recommend you do it.
A simple brine recipe: 1 tablespoon of salt for every cup of cold water. Mix until the salt is dissolved.
Nutrition
Calories: 139kcal | Carbohydrates: 2g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 99mg | Potassium: 339mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg