This was my "initiation" project after I bought first my Smoker some years ago. I like this recipe because it is easy and the Chicken is good.
Brine:
1 gallon water (16 cups)
1 cup kosher salt
1/2 cup sugar
2 Tbsp Cure #1
Optional:
2 tsp Oregano
(I made 1/2 qty to above for 6 Breasts)
Before refrigerating the brine to bring it below 40 F, I strain the Oregano leaves out. I found that the Oregano leaves on the Chicken leave a "different" taste after smoking.
In Brine refrigerated for about 1 hour
Rinsed, patted dry and ready for the Smoker
All wired up with the remote Temp monitor
50/50 Apple and Hickory chips light smoke for about 45 min
Nearly ready, I soak them in water after removing from the Smoker until the IMT is reduced to 100 F
It's good for lunch at work, in a salad or just cut up for snacking. And I love the taste combination of Apple / Hickory, it has a smokey flavor with a hint of the Apple sweet.
Brined & smoked Chicken Breasts
- Chuckwagon
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- Location: Rocky Mountains