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Smoked Chicken Breasts with Brine

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PREP TIME
5 min
COOKING TIME
240 min
TOTAL TIME
485 min
SERVINGS
3 servings
Dinner
Smoked Chicken Breasts with Brine
Ingredients
  • 4 cups water
  • 1/4 cup kosher salt
  • 2 tablespoons brown sugar
  • 1 tablespoon cider vinegar
  • 4 pounds skin-on, bone-in chicken breasts
  • maple wood chips
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
Instructions
1
Gather all necessary components.
2
Prepare the marinade: In a large container, mix together water, kosher salt, brown sugar, and apple cider vinegar until the salt and brown sugar are fully incorporated. Place chicken breasts into this marinade, cover it, and refrigerate for at least 4 hours or overnight.
3
Heat the electric smoker according to its manufacturer's guidelines to a temperature of 225 degrees Fahrenheit (110 degrees Celsius) using maple wood chips.
4
Remove the chicken breasts from the marinade and rinse them under cold running water. Pat dry the chicken with paper towels and set it aside.
5
Create a seasoning blend: In a bowl, combine brown sugar, salt, black pepper, paprika, garlic powder, and onion powder. Sprinkle this dry rub evenly over both chicken breasts and place them skin-side up on a grill rack in the preheated smoker. Position a drip pan underneath to catch any excess juices.
6
Smoke the chicken breasts in the preheated smoker until they reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius), indicated by the absence of pink color and clear juices, approximately 4 hours. Periodically add maple wood chips to maintain a continuous smoke flow.