RCI-MT.006.0083.001
Hickory Smoked Chicken Breasts
When you get the job of smoked or barbecued chicken, do you weep in fear of flavorless breasts? It h
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- boneless skinless chicken breasts4 unit
- salt (if you're concerned1 cupget this: The meat takes just enough from the brine. In the end product, there's less salt than an order of large fries.)
- plus 2 tbs honey3/4 cup
- very hot apple cider vinegar2 cups
- ice2 pounds
- fresh rosemary4 sprigsfinely chopped
- fresh thyme10 sprigsfinely chopped
- tbs black peppercorns1 unitcracked
- tbs chili powder1 unit
- tbs cayenne pepper1 unit
- tbs paprika2 unit
- lemon-pepper1 1/2 tsp
- Several pounds of large hickory chunks1 unit
Method
1
Combine salt, honey, herbs, and vinegar in a gallon-size zip-top bag. Add ice and shake until ice is mostly melted and mixture has cooled enough for meat to safely not cook.
2
Add chicken and refrigerate 1-2 hours.
3
Take chicken out of brine and pat dry with paper towels. Set aside.
4
Combine lemon pepper, peppercorns, chili powder, cayenne pepper, and paprika. Rub mixture gently into both sides of each chicken piece.
5
Place enough hickory wood chunks into the firebox of a smoker to keep the temperature around 225 degrees F. Insert a probe thermometer into one of the chicken pieces and place in the smoker. Cook, changing chunks as needed, until internal temperature reaches 165 degrees F.
6
Remove to a plate and let rest, uncovered, for 5 minutes. Serve warm.