Can you put a frozen chicken breast on the smoker?

No, this is not advisable. It’s possible, but it’s also a risk to have an undercooked chicken in the center while the outside is overcooked. Thaw chicken breasts before cooking.

How long does it take to smoke chicken breasts at 225°F?

Just over an hour, including wrapping the chicken in butcher paper with butter.

Do you have to brine chicken breast before smoking?

Brine adds flavor and moisture, but also tenderizes the outside, which can compromise the texture of the bark. Dry brining works better for smoking a chicken breast, creating a better outside texture.

When is smoked chicken breast done?

Insert an internal meat thermometer into the thickest part of the breast to make sure it reaches at least 160°F. USDA recommends cooking chicken to 165°F for food safety, however, the smoked chicken will reach that temperature within minutes of resting once removed from the smoker. Personally I've found this to be the best way to get juicy chicken breasts.

Does smoked chicken breast have enough of a smoky flavor?

Smoking the chicken at a lower temperature of 225°F to start will give the chicken plenty of smoke flavor. If you're using a charcoal smoker, you can add wood chunks or wood chips to enhance it even further.

Smoked Chicken Breasts (Juicy & Tender)

Ingredients

Scale

4 chicken breasts
1 tablespoon neutral cooking oil
4 tablespoons Canyon Crust, (or favorite BBQ seasoning)
4 tablespoons unsalted butter, divided into 8 thin pads

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Instructions

Oil and season the chicken breasts, allowing them to rest for at least 30 minutes up to a few hours before smoking. Keep cool in the fridge until ready to cook.
Fire up the smoker to 225°F and get those chicken breasts on the grates. Let them roll for about 45 minutes, or until they hit around 125°F. Don’t just go by time—your meat thermometer is your best friend here.
Once they hit temp, pull them off and lay each of them down on a small sheet of butcher paper, ugly side up. Drop two thin pads of butter on top, then wrap it up nice and tight, making sure the buttered side stays up.
Place the wrapped chicken breasts back into the smoker and turn the heat up to 250°F. Cook for another 25-30 minutes, until the internal temperature is about 160°F. The carry-over cooking will reach a safe internal temperature as the chicken rests.
Rest the chicken for about 10 minutes and slice to serve. Reserve the buttery juices from the butcher paper and pour over the sliced chicken.

Notes

Time can vary depending on the size of the chicken breasts. Make sure you follow the internal temperature – do not rely solely on the cooking time!
Aluminum foil is an option, but allow the chicken to smoke a little longer before wrapping – about 135°F – which will help prevent it from getting too soft.
Keep the buttery chicken juice from the butcher paper, there’s flavor there! Pour it on the chicken after it’s sliced just before serving.
USDA recommends cooking to 165°F for safety, but the carry-over cooking will reach that temperature as the chicken rests.

Author: Brad Prose
Prep Time: 5 minutes
Cook Time: 75 minutes
Category: Chicken
Method: Smoking
Cuisine: Dinner, Lunch, Meal Prep

Nutrition

Serving Size:
Calories: 192
Sugar: 0 g
Sodium: 351.4 mg
Fat: 9.3 g
Carbohydrates: 0 g
Protein: 25.5 g
Cholesterol: 90.4 mg