Description
Tender and juicy smoked chicken breast.
Ingredients
- FOR THE BRINE:
- 2 quarts Water
- ½ cups White Sugar
- ½ cups Table Salt
- 6 pieces Chicken Breast
- FOR THE SPICE RUB:
- 2 Tablespoons Paprika
- 2 Tablespoons Parsley
- 2 Tablespoons Garlic Powder
- 2 Tablespoons Black Pepper
- FOR THE SAUCE:
- 2 pinches Rub Mixture
- ½ cups Melted Butter
- 1 cup Brown Sugar
Preparation
Combine brine inqredients in a bowl. Mix well until salt and sugar are dissolved. Place chicken breast into the brine and let it soak for at least 30 minutes.
Remove chicken from the brine and dry each piece with paper towels.
Combine spice rub ingredients in a bowl (reserve a small amount for the sauce). Rub spice mix into the meat until is completely covered.
Heat up smoker to 250°F. Place chicken breast in the smoker and leave it closed for at least the first 45 minutes. Don’t peek!
Combine ingredients for basting sauce in a bowl. Start basting chicken after the 45-minute mark. Keep basting every few minutes.
After an hour, check internal temperature by inserting the thermometer at the thickest part of the chicken breast. The internal temperature should be at least 165°F. Once it reaches 165°F internal temperature, remove the chicken from the smoker.
