Smoked Chicken Breast on your Pellet Smoker

I love Smoking food on my various Smokers. One thing that I found very difficult to smoke properly is boneless and skinless Chicken Breast. It is very lean, and has little fat, so it is very easy to overcook when you smoke them. Once they are overcooked they are incredibly dry, and lack any flavor.

Luckily I have found a perfect technique for smoking Chicken Breast, while maintaining the flavor and juiciness. It involves smoking at a very low temperature initially, so the Chicken can absorb some smoke flavor. Then you finish them off by wrapping them up in Butcher Paper with some Butter, and then returning them to the Smoker.

If you are tired of dried out and overcooked Chicken Breast, you need to try this technique. You will be amazed with the results. Let me show you how.

Ingredients:

Boneless and Skinless Chicken Breast

Seasoning of your choice

Unsalted Butter

Butcher Paper

Start by seasoning you Chicken Breast. I recommend a basic seasoning of salt, pepper, and garlic. I also like to season them an hour or so before, as it allows the Chicken to dry brine, and absorb some salt.

Place on your smoker at its lowest temperature. Most smokers have a "Smoke" setting that is around 170 degrees. This allows the chicken to sit in the smoke environment for as long as possible. Keep checking temperatures, and once they reach 120-125 degrees, remove them. In the mean time crank up your smoker up to 275-300 degrees.

Now wrap each individual Chicken Breast in some Butcher Paper. Place a few Tablespoons of unsalted butter on the Chicken before wrapping. Place back on your smoker. Don't get distracted. You need to remove them once they reach an internal temperature of 155 degrees. Allow to rest for 10-15 minutes. Unwrap, serve and enjoy!

To watch me prepare this recipe step by step, simply watch my video below.

https://youtu.be/zhHxOQixxAY