Smoked Chicken Breast

Smoked Chicken Breasts
Chicken breasts are a great way to feed a crowd that doesn’t like dark meat.  Personally, I don’t know why someone would like the white meat over the dark but I do know people that like the white meat, my wife is one.  The secret to this recipe is the combination of the smoky flavor of the wood chips, the awesome cleanliness of the lump charcoal and the barbecue sauce.


  • 10 individual chicken breasts or a 5 pound bag of chicken breasts
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons garlic salt
  • 2 teaspoons black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 4 tablespoons brown sugar
  • 1 bottle of your favorite barbecue sauce
  • Lump Charcoal
  • Chimney Starter
  • Smoking Wood Chips


  • 2 cups salt
  • 2 cups brown sugar


  1. Mix brine with about 2 gallons of water or enough to cover in a large bowl or they could be put in a couple of large freezer bags.  Just make sure all chicken is covered with brine.  Let set overnight or at least 4 hours.
  2. Soak your wood chips in water and light your chimney smoker in advance of prepping your chicken. This is especially important if you are using a charcoal smoker because your charcoal will take about 30 minutes to turn glowing white before it is ready for cooking. Once your charcoal is lit,  pour in smoker or grill, put your wood chips in a foil pouch with holes punched in the top or in a smoker box to allow the smoke to escape out the top.
  3. Prep chicken.  Wash brine off and cut any excess fat or hanging pieces of chicken.
  4. Mix all of the chicken seasonings together in a mixing bowl along with enough barbecue sauce to coat all of your chicken breasts, coat all of the chicken breasts.
  5. Place the chicken breasts on your smoker and shut your grill lid. Cook for an hour and 15 minutes.
  6. Check your smoked chicken breasts to make sure the temperature is still holding at about 250 degrees. Flip the chicken breasts and close the lid again. After 30 minutes, check the internal temperature of the chicken with a meat thermometer. You are looking for a temperature of 160 degrees before you can pull them off the smoker.
  7. Serve your smoked chicken breasts with a side of barbecue sauce for dipping.

Smoked Chicken Breasts Smoking Time

This recipe typically takes about 2 to 2 1/2 hours when the chicken breast reaches an internal temperature of 160 degrees Fahrenheit.