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About Recipe

Tender and juicy chicken breast smoked for an hour.


2 quarts Water

½ cups White Sugar

½ cups Table Salt

6 pieces Chicken Breast

2 Tablespoons Paprika

2 Tablespoons Parsley

2 Tablespoons Garlic Powder

2 Tablespoons Black Pepper

2 pinches Rub Mixture

½ cups Melted Butter

1 cup Brown Sugar

Cooking Procedure


n n 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.n n Remove chicken from the brine and dry each piece with paper towels.n n Combine spice rub ingredients in a bowl (reserve a small amount for the sauce). Rub spice mix into the meat until is completely covered.n n 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!n n Combine ingredients for basting sauce in a bowl. Start basting chicken after the 45-minute mark. Keep basting every few minutes.n n 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.nn

See Recipe Procedure


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