Brine, season, and smoke to get juicy, flavorful results.
Let it brine for around 3-4 hours. Once done, remove excess moisture. Brine for an hour per pound of chicken.
Let the chicken sit in the fridge for a minimum of 3 hours or preferable overnight. Air-dry without covering. Skip if you're in a rush.
Place the chicken in a bowl with spices, drizzle with oil. Feel free to use your preferred seasonings.
Put chicken breasts directly on the smoker racks. Consider moving them around for even cooking due to varying heat levels.
Cover the smoker and smoke for about 90 minutes. Monitor the temperature and adjust accordingly. Aim for an internal temperature of 165℉/75℃ without touching the bone.
When done, remove the chicken from the smoker and pair it immediately with mustard, white BBQ, or BBQ sauce. Enjoy flavorful smoked chicken breast!