Make everyone's taste buds salivate when you serve this mouth-watering, ultra juicy smoked chicken breast!
Bone-in chicken breast Olive oil Salt Chili powder Brown sugar Garlic powder Onion powder Smoked paprika Cumin Mustard powder Black pepper BBQ sauce
To dry brine for crisp skin, pat the chicken dry with paper towels, and then generously sprinkle with salt and rub into the skin. Place the chicken in the refrigerator uncovered.
Stir together the spices. Rub the spice mixture all over the skin. Gently lift the skin and rub some spices directly onto the meat as well.
Place the chicken breasts in the smoker. Insert a leave-in thermometer into the chicken breast meat. Close the lid and smoke the chicken until it reaches an internal temperature of 130 degrees F.
Crank up the heat and remove the chicken breasts. Brush the skin with olive oil. Place the chicken breasts back in the smoker to finish cooking at that higher temperature.
Your next backyard cookout will leave everyone happily rubbing their full bellies when this smoked chicken breast is on the menu.
– Use a water pan to better control the temperature. – Smoke based on the internal temperature of the meat. – Let the chicken rest for five minutes after smoking.