Hickory Smoked Chicken Breast

Name: Hickory Smoked Chicken Breast
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 4.8 Lb Boneless Skinless Chicken Breasts; 1/4 Cup Kosher Salt; 2.6 Tbsp Brown Sugar; 6.4 Cups Water; 1 3/4 Tbsp Smoked Paprika; 7/8 Tbsp Garlic Powder; 7/8 Tbsp Black Pepper; 5.1 Tbsp Unsalted Butter; 1/4 Cup Fresh Parsley; 1 3/4 Tbsp Lemon Juice

Brined breasts, hickory smoke, and herb butter for ten

Prep: 20 min
Cook: 60 min
Serves 8
Difficulty: medium

Lean breast that actually stays juicy on the smoker

Why crews like it: Breast is the macro choice. Brine and pull-at-temp discipline keep it moist, and sliced breast holds at 170°F better than most lean proteins.

533Cal

85gProtein

5gCarbs

17gFat

Ingredients

4.8 Lb Boneless Skinless Chicken Breasts
1/4 Cup Kosher Salt
2.6 Tbsp Brown Sugar
6.4 Cups Water
1 3/4 Tbsp Smoked Paprika
7/8 Tbsp Garlic Powder
7/8 Tbsp Black Pepper
5.1 Tbsp Unsalted Butter
1/4 Cup Fresh Parsley
1 3/4 Tbsp Lemon Juice

Instructions

Quick brine: Dissolve salt and brown sugar in water. Submerge breasts 30 minutes in the fridge. Pat completely dry after brining.
Season and prep smoker: Mix paprika, garlic powder, and pepper; coat breasts evenly. Preheat smoker to 275°F with hickory.
Smoke to 155°F: Smoke breasts on a wire rack at 275°F until internal temp reaches 155°F, about 25–30 minutes.
Herb butter finish: Mix butter, parsley, and lemon juice. Brush breasts during final 5 minutes of smoke.
Pull at 165°F: Remove when thickest breast hits 165°F internal. Rest 5 minutes before slicing.
Slice and hold: Slice on a bias 1/2 inch thick. Toss lightly with melted butter. Hold covered at 170°F until service.
Tonight's board: Sliced breast on a tray with extra herb butter melting on top. Pair with smoked potato salad.
Leftovers: Chill and slice for salads. Reheat covered at 325°F with butter until 165°F.

Tonight's spread

Sliced breast on a tray with herb butter.
Smoked potato salad and green beans.

Hall tips

165°F is the ceiling for breast—every degree past dries the line.
Pound thick ends gently so all pieces finish together.
Brine is insurance; don't skip the rest after pulling.

Meal prep

Brine can happen early shift. Smoke to 165°F exactly—don't overshoot. Hold sliced breast covered at 170°F with a splash of butter up to 45 minutes.

Leftovers

Chicken Caesar wraps with shaved parmesan.
Dice into a white chili for second-day lunch.

smoker
instant-read thermometer
sheet pans
mixing bowl
wire rack