Quick Smoked Chicken Breast

Most smoked chicken recipes call for lengthy brine and smoke times, and this is true in most cases. However, a moist, smoky, flavorful piece of chicken can be achieved rather quickly, if done right. Its not difficult, but it does take some practice. Get to know your pit or smoker and how to regulate the heat, if you have racks or a smoke box, where is the best placement for the meat? Which woods are better for quick smoking? Will it burn hot enough and is it strong enough to permeate the meat in a short time? Understand how brines and rubs work against the meat, do any of them brine or tenderize faster? And of course choosing the right cut of meat, sure a small boneless, skinless breast will cook faster, but will it hold up to the heat and smoke? and will it remain moist? 

Normally I would plan to brine chicken anywhere from 6 to 8 hours and then slow smoke at 220F for at least 4 hours. However, brining times can be reduced by adding acids such as cider vinegar and/or increasing the salt to water ratio in the brine. Also, smoking with a pungant, hot burning wood like mesquite, will ensure that the smoke flavor will permeat the meat while smoking at hotter temps (240F - 250F) for shorter periods of time.

Ingredients:

Meat/Cut: Large Chicken Breast, Skin & Bone-on

(The large pieces will hold up to the heat better and the skin and bone will keep help keep it moist and add flavor.)

Wood Type: Mesquite and Cherry

(Mesquite is a strong flavored, hot burning wood, capable of flavoring the meat quickly, while the sweetness of the cherry will balance the bitterness.)

Brine: Acidic, High Salt

(A salty, acidic brine will permeate and tenderize quicker and add more flavor.)

Brine Ingredients:

1 Gallon Water

1 Cup Salt

1/2 Cup Cider Vinegar

1/4 Cup Soy Sauce

1 Tablespoon Black Peppercorns

1 Tablespoon Lemon Pepper

1 Head Garlic

Time: Approx. 3.5 - 4 Hours

Instructions:


Mix all brine ingredients together in a large, non-corrosive container large enough to completely submerge all breast pieces in the brine. Mix well for a minute or two until all the salt is dissolved. Place all chicken breast in the container and allow to brine in the refrigerator for 2 hours. A large plate or bowl can be placed on top, if needed to help keep the pieces submerged.

After removing from the brine, do not rinse or dry. Place directly on the racks or grill grates, leaving plenty of room between pieces to allow the heat and smoke to circulate.

Add a handfull each of mesquite and cherry wood chips. Add about 12 ounces of water to a water pan, placed directly under the racks. This will create steam while smoking.

Smoke at a high heat of about 245F - 250F (approx. 1 1/2 - 2 hours) or until the internal meat temperature is about 170F. Remove and cover with foil for about 10 minutes. The temperature will continue rising to about 180F or so and then settle, this will allow the juices to settle and not run out when cut.