by SaltPepperSkillet.com
– Chicken Breasts – Vegetable or neutral oil – Kosher salt – Dry Rub – Wood or Pellets for smoke
Go to the recipe for full ingredients list.
Drizzle chicken breasts with a little oil, then generously season with kosher salt and desired dry rub. Allow to sit out for 1 hour at room temperature, or refrigerate overnight (dry brine) for more flavor. Preheat your smoker to 225°F
You can optionally start by brining the chicken breast before seasoning to keep them especially juicy as they smoke. Or just proceed with the super simple season and smoke method.
Add chicken to the smoker, with a probe thermometer inserted in the thickest portion. Smoke until internal temp reaches 158°F, about 1 1⁄2 to 2 1⁄2 hours depending on the size of the chicken breasts.
Rest for 10 minutes before slicing and serving.