When it comes to smoking chicken breasts, the goal is to achieve the same juicy, flavorful results you’d expect from a perfectly smoked Texas-style turkey breast. With their larger size and lean meat, chicken breasts can be tricky to get right—but with this method, you’ll end up with tender, smoky, and delicious chicken every time. Whether you’re a seasoned pitmaster or just starting out, this recipe will help you master the art of smoked chicken breasts. Credit Chiles and Smoke and Mad Scientist BBQ for their excellent YouTube videos on this topic.
Ingredients
-
2 large chicken breasts (almost turkey-sized)
-
1/4 cup kosher salt (for brine)
-
1/4 cup sugar (optional, for brine)
-
16 mesh black pepper (light layer for seasoning)
-
Halal BBQ Pitmasters' Texas Tandoori Rub (or your favorite BBQ rub as long as it's not too salty)
-
2 tablespoons unsalted butter or olive oil (for wrapping)
Instructions
Step 1: Wet Brining
Brining is key to keeping the chicken moist during the smoking process. Here’s how to do it:
-
Dissolve 1/4 cup kosher salt in 1.5 quarts of cold water. Optionally, add 1/4 cup sugar for flavor balance.
-
Submerge the chicken breasts in the brine for at least 60 minutes. You can brine for up to 6 hours, but be careful not to overdo it as the meat can become too salty.
-
After brining, remove the chicken breasts from the brine, rinse under cold water, and pat dry.
Step 2: Seasoning
-
Apply a light layer of 16 mesh black pepper over the surface of the chicken breasts.
-
Generously coat the chicken with Halal BBQ Pitmasters' Texas Tandoori Rub or your preferred BBQ rub.
Step 3: Smoking
-
Preheat your smoker/grill to 225-250°F, arranged for indirect cooking.
-
Place the seasoned chicken breasts directly on the smoker grates.
-
Smoke until the surface of the chicken is dry and a bark (or crust) has formed. This typically happens when the internal temperature reaches around 140°F.
Step 4: Wrapping
Once the bark is set, it’s time to wrap:
-
Tear off a piece of pink butcher paper or aluminum foil large enough to wrap each chicken breast individually.
-
Place each chicken breast on the paper or foil and add your fat source:
-
Option 1: Place 1-2 tablespoons of unsalted butter on top of each breast.
-
Option 2: Drizzle with olive oil for a lighter option.
-
-
Wrap tightly, folding in the sides like a present to retain moisture while finishing cooking.
Step 5: Finishing at Higher Heat
-
Increase your smoker temperature to 325°F.
-
Return the wrapped chicken breasts to the smoker and cook until they reach an internal temperature of 155°F.
-
Remove from the smoker and let carry-over cooking bring them up to a safe internal temperature of 165°F.
Why This Method Works
This method mimics Texas-style turkey breast smoking techniques but adapts them for large chicken breasts:
-
Wet brining ensures juicy meat by locking in moisture during cooking.
-
Smoking at a lower temperature allows smoke flavor to penetrate while forming a beautiful crust.
-
Wrapping with butter or olive oil helps retain moisture during high-temperature cooking.
-
Finishing at higher heat ensures tender meat without drying it out.
By paying close attention to internal temperatures and carry-over cooking, you’ll avoid overcooking while achieving perfectly moist and flavorful results.
Final Thoughts
Smoking chicken breasts like a Texas-style turkey breast is all about patience and precision. From wet brining to wrapping and finishing at higher heat, each step contributes to creating juicy, smoky perfection.
Try this recipe at your next cookout and share your results with us! Tag @HalalBBQPitmasters on Instagram—we’d love to see your creations! Happy smoking!