Pit Boss Smoked Chicken Breasts

Juicy, smoky, and oh-so-delicious, this easy Pit Boss smoked chicken recipe is ABSOLUTLY DELICOUS! Its the perfect weeknight dinner or to impress at a cookout.

But chicken breast can be notoriously dry when cooked so make sure you follow my simple steps below for juicy smoked chicken.

What You Need for Smoked Chicken Breasts

Chicken Breast

Olive Oil

BBQ Rub (or use a homemade rub, the ingredients for the homemade are below)

Salt

Pepper

Cumin

 thyme

Garlic Powder

Onion Powder

Smoked Paprika

Chilli Powder

Cayenne Pepper

Pit Boss Smoked Chicken Breast Recipe

1. Prep and Season The Chicken

Combine all the ingredients for the chicken rub in a bowl. If your using a store brought rub you will want around 1/2 a cup

Lightly coat your chicken breast in olive oil. Give the chicken a good coat with the rub. If your using a homemade one ensure you combine the ingredients before you oil the chicken.

2. Preheat The Grill

The set your Pit Boss grill to 225°F and get the smoke rolling. Once you see the smoke rolling put the P setting on 7. I use a blend of hickory and mesquite for this chicken. They are a strong flavor if you prefer something lighter opt for fruit wood like cherry wood or apple wood.

You can cook at a higher temperature, however if you want juicy chicken breasts I would recommend going low and slow.

3. Smoke

Once you have got the smoker up to temperature, place the chicken breasts on the grates. Flip the chicken to ensure you get an even cook.

You should use a instand read probe thermometer to check the temperature. You need to reach 165°F before you can remove the chicken from the grill.

Once you reach 165°F remove the chicken from the grill and serve.

Should You Dry Brine?

Coating your chicken overnight in a dry brine is the best way to tenderize the chicken to ensure moist, tender meat. As a bonus, if you leave the skin on, it will crisp up beautifully on the grill.

Rinse and dry the breasts, then sprinkle all over with kosher salt. Layer out on a wire rack placed on a baking tray and leave the whole thing in the refrigerator overnight. 

Dry brine works in two ways. Firstly, the moisture that forms on the surface will be reabsorbed back into the flesh.

This keeps the insides nice and moist. Secondly, the skin surface will dry out and crisp up in the smoker. Crispy chicken skin is the best! The next day, wipe off the surface to remove any excess salt and liquid. Pat the chicken dry with a damp paper towel.

What Rub Should You Use

You can either use a store brought rub or use my homemade chicken rub below. Before I add any rub I always apply a binder like oil or mustard to the chicken. This helps keep the meat moist as well as ensure the seasoning sticks to the meat.

  • 1 tablespoon Salt
  • 1 tablespoon Pepper
  • 1 teaspoon cumin
  • 1 tablespoon thyme
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons Smoked Paprika
  • 1 tablespoon chilli powder
  • 1 tablespoon cayenne pepper

What Temp to Cook Chicken Breast on Pit Boss?

The optimal temperature for smoking is chicken breast is 225°F – 250°F and the P Setting at 7. Make sure you allow time to preheat your smoker before placing then on the grill.

Smoking chicken is best done at lower temperatures. That gives it time to absorb the smoke and keeps the meat tender and juicy.

What Internal Temperature Your Smoked Chicken Breasts Need to Reach?

You want the internal temps to reach 165°F. You can check this with a temperature probe or meat thermometer.

Always check the temperature of the thickest part of the chicken.

Looking for a Chicken Wing Recipe?

If you prefer chicken wings over breasts don’t worry!

Here is our tried and tested smoky chicken wings.

What Can I Serve Smoked Chicken Breast With?

Below are some of the my favorite sides for smoked chicken breast

Cheesy Potatoes

Smoked Mac and Cheese

Smoked Cauliflower

For more ideas; see what to serve with BBQ chicken

What to Do With Smoked Chicken Breast?

They are so many ways to enjoy smoked chicken breast, below are some of my favorites!

Smoked Chicken Salad

Smoked Chicken Tacos

Or use it in another meal – chopped up in pasta dishes, sliced in wraps or fajitas.  

Pit Boss Smoked Chicken Breast

This Pit Boss smoked chicken breast is so simple and will ensure you have juicy succulent every single time. Perfect for a weeknight dinner or at a cookout
Prep Time 4 hours
Cook Time 2 hours
Total Time 6 hours
Course condiment, Dinner, lunch, main, Main Course, Side Dish
Cuisine American, Barbecue, bbq, dinner, grill, lunch
Servings 5 servings
Calories 403 kcal

Equipment

  • 1 Pellet smoker

Ingredients
  

  • 2 lbs Chicken Breast
  • 1 tablespoon Olive Oil
  • 1 tablespoon Salt
  • 1 tablespoon Pepper
  • 1 teaspoon cumin
  • 1 tablespoon thyme
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons Smoked Paprika
  • 1 tablespoons chilli powder
  • 1 tablespoons cayenne pepper

Instructions
 

  • Combine all the ingredients for the chicken rub in a bowl. If your using a store brought rub you will want around 1/2 a cup
  • Lightly coat your chicken breast in olive oil. Give the chicken a good coat with the rub.
  • The set your Pit Boss grill to 225°F and get the smoke rolling. Once you see the smoke rolling put the P setting on 7. I use a blend of hickory and mesquite for this chicken. They are a strong flavor if you prefer something lighter opt for fruit wood like cherry wood or apple wood.
  • Once you have got the smoker up to temperature, place the chicken breasts on the grates. Flip the chicken to ensure you get an even cook.
  • You should use a instand read probe thermometer to check the temperature. You need to reach 165°F before you can remove the chicken from the grill.
  • Once you reach 165°F remove from the grill and serve.
Keyword chicken breast, pit boss chicken, pit boss recipe, Smoked Chicken

Smoked chicken breast is such a great, healthy meal that can be made with very little fuss.

Try this smoky chicken recipe for a fresh twist!

Smoke On!

Charlie

Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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