Brined & smoked Chicken Breasts

Bubba · Post by **Bubba** » Tue Jun 12, 2012 02:36

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.

ssorllih · Post by **ssorllih** » Tue Jun 12, 2012 02:41

They look mighty fine to my eyes.

Chuckwagon · Post by **Chuckwagon** » Tue Jun 12, 2012 02:52

Georgeous color Bubba. Does the meat remain juicy?

Bubba · Post by **Bubba** » Tue Jun 12, 2012 19:33

Hi Chuckwagon,

Yes, for a chicken breast, the meat remains juicy.

JerBear · Post by **JerBear** » Tue Jun 12, 2012 20:26

If you wanted a more distinct oregano/herb flavor you might want to think about using a sachet made out of cheesecloth or maybe a tea infuser to keep the herbs in place during brining. Then they can easily be strained out before drying and smoking.