Ingredients
3
3 servings
- •4 cups water
- •0.25 cup kosher salt
- •2 tablespoons brown sugar
- •1 tablespoon cider vinegar
- •4 pounds skin-on, bone-in chicken breasts
- •maple wood chips
- •1 tablespoon brown sugar
- •1 teaspoon salt
- •1 teaspoon ground black pepper
- •1 teaspoon paprika
- •0.5 teaspoon garlic powder
- •0.5 teaspoon onion powder
Instructions
- Gather all ingredients.
- Make brine: Combine water, kosher salt, brown sugar, and apple cider vinegar in a large bowl. Stir until salt and brown sugar are dissolved. Place chicken breasts into brine, cover, and refrigerate for at least 4 hours to overnight.
- Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips.
- Remove chicken breasts from brine and rinse under cold water. Pat dry and set aside.
- Make rub: Combine brown sugar, salt, black pepper, paprika, garlic powder, and onion powder in a bowl. Sprinkle dry rub all over chicken breasts and place skin-side up on a grill rack in the preheated smoker. Place a drip pan underneath.
- Smoke chicken breasts in the preheated smoker until chicken is no longer pink and the juices run clear, about 4 hours, adding maple wood chips as necessary to keep the smoke continuous. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 3 servings
- Calories: 729
- Carbohydrate: 15g
- Fat: 15g
- Fiber: 1g
- Protein: 126g
- Sugar: 14g
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