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+ servings
Smoked Chicken Breast

Smoked Chicken Breast

A brine, a rub, a glaze and a low and slow cook ensures a tasty, succulent and tender chicken breast every time.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours
Resting Time 5 minutes
Total Time 3 hours 25 minutes
Servings 4
Calories 891kcal
Author Dean "Schuey" Schumann


  • 4 chicken breasts 0.8lbs each
  • 7 oz butter unsalted

Brine Ingredients

  • 2 quarts water
  • 6 tbsp Kosher salt
  • ½ cup brown sugar
  • ¼ cup soy sauce
  • 1 lemon juice and rind
  • 4 cloves garlic crushed
  • 1 tsp chili flakes

Rub Ingredients

  • 4 tbsp paprika
  • 3 tbsp brown sugar
  • 3 tbsp Kosher salt
  • 2 tbsp black pepper freshly ground
  • 1 tbsp ground cumin
  • 1 tbsp mustard powder
  • 1 tbsp onion powder
  • 1 tbsp garlic powder

Glaze Ingredients

  • ½ cup ketchup
  • ¼ cup brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp cayenne pepper
  • cup butter melted


Wet Brine

  • Put all the wet brine ingredients into a saucepan, only using 1 to 2 cups of the water and leaving the rest aside for now.
  • Heat over a high heat until the sugar and salt are dissolved.
  • Remove from the heat and allow to cool completely.
  • Once cooled, add to a container with the rest of the water that was put aside.
  • Add the chicken breasts to the brine and refrigerate for a minimum of 4 hours or up to 12.

The next day

  • Set up your smoker for a temp of 275°F.
  • Remove the chicken from the brine and pat dry with paper towels.
  • Mix all the dry brine ingredients together and apply an even coat over each chicken breast.
  • Allow the rub to sit on the chicken for 30 minutes to bind before placing in the smoker.
  • Place in the smoker and insert an internal temp probe and set it to 130°F.
  • Add all the the glaze ingredients together in a saucepan and place into the smoker with the chicken.
  • Once the chicken reaches 130°F internally, remove the glaze from the smoker. Put the chicken in a foil tray and add they butter. Cover the tray with foil and return to the smoker and set a timer for 155°F.
  • Once the chicken reaches 155°F internally, remove from the butter bath and place on a wire rack.
  • Add some butter to the glaze in the pot, mix well and cover each breast with the glaze.
  • Return to the smoker and set an internal temp of 162°F.
  • Once the internal temp reaches 162°F, remove from the smoker and cover loosely with foil and rest for 5 minutes.
  • After 5 minutes of resting the internal temp will be 165°F and the chicken is ready to eat.

To Serve

  • with salad
  • with steamed Asian vegetables
  • with standard BBQ sides; slaw, cornbread and mac n cheese


Calcium: 140mg | Vitamin C: 16mg | Vitamin A: 2282IU | Sugar: 56g | Fiber: 2g | Cholesterol: 220mg | Calories: 891kcal | Trans Fat: 2g | Saturated Fat: 36g | Fat: 60g | Protein: 27g | Carbohydrates: 65g | Iron: 3mg