How long does it take to smoke chicken breast, and what temperature?

Start at 225°F for roughly 45 minutes until the thickest part hits 125°F. Wrap in butcher paper with butter and increase to 250°F for another 25–30 minutes until internal temp reaches 160°F. Total time is about 75 minutes. Follow temperature, not time. Breast size varies and so does cook time.

Can you wrap more than one chicken breast at a time in the butcher paper?

Yes. Wrap multiple breasts in the same sheet if needed, but keep them in a single layer. Don't stack them on top of each other. Direct contact traps steam between the breasts and softens the outside texture. Side by side in one wrap is fine. Stacked is not.

Do you have to brine chicken breast before smoking?

You don't have to, but it helps. A wet brine adds moisture and flavor. Dry brining works better for smoking. Salt the breast and let it rest uncovered in the fridge overnight. It doesn't soften the outside the way a wet brine can, so you get better surface texture for smoke adhesion.

When is smoked chicken breast done?

Insert a thermometer into the thickest part of the breast. Pull at 160°F. The chicken will reach 165°F during the rest. Personally I've found this gives the best texture. At 165°F on the smoker, lean breasts start to dry out fast.

Does smoked chicken breast have enough smoky flavor?

Starting at 225°F gives the meat plenty of time to absorb smoke before the wrap goes on. If you want more smoke, add wood chunks or chips at the start of the cook. Apple and cherry wood are mild and pair well with chicken without overpowering it.

Smoked Chicken Breasts (Butcher Paper Method)

Name: Smoked Chicken Breasts (Butcher Paper Method)
Prep time: 5 min
Cook time: PT-495023H23M42S
Total time: PT-495023H23M42S
Cuisine: Dinner
Ingredients: 4 boneless skinless chicken breasts; 1 tablespoon neutral cooking oil; 4 tablespoons BBQ seasoning (Canyon Crust or similar); 4 tablespoons unsalted butter, divided into 8 thin pads

Ingredients

Scale

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

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Instructions

Pat chicken dry, coat with oil, and season generously on all sides. Rest in the fridge at least 30 minutes before cooking.
Fire smoker to 225°F. Place breasts on the grates and smoke for about 45 minutes until internal temp hits 125°F at the thickest part.
Pull breasts off the smoker. Lay each on a sheet of pink butcher paper, ugly side up. Place 2 thin pads of butter on top and wrap tightly, keeping the buttered side up.
Return wrapped breasts to the smoker. Increase temp to 250°F. Cook 25–30 minutes until internal temp reaches 160°F.
Rest 10 minutes. Open wraps, pour buttery juices over the chicken, and slice against the grain to serve.

Notes

Follow internal temperature, not time. Breast size varies significantly.
Foil works as a substitute. Wrap at 135°F internal instead of 125°F to account for foil’s tighter seal.
Reserve the liquid from the butcher paper. Pour over sliced chicken before serving.
USDA recommends 165°F. Pulling at 160°F and resting achieves this through carry-over cooking.

Author: Brad Prose
Prep Time: 5 minutes
Cook Time: ~75 minutes
Category: Chicken
Method: smoking
Cuisine: Dinner, Lunch, Meal Prep
Diet: Gluten-Free, High Protein

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