Use a bit of olive oil on the chicken breast as a binder for the seasoning. We Answer 33 FAQs About The Pitmaster Meat Smoking HQ, How Does Aaron Franklin Trim Brisket? Remove and wrap the breasts in foil. Get the facts straight. Wait for 4 to 5 minutes for the fire to establish. Affiliate links / Images from Amazon Product Advertising API. Wings are probably the most common meat I cook on my smoker. Thanks to the low and slow cook, you wont need to marinate or brine the chicken breast, which makes this recipe a winner in my book. Hope that helps! 5. Meat has always been a huge part of my life. Now, you have your brine mixture ready. Additionally, you may add a quarter of a cup of soy sauce and a bit of lemon juice. Remove the chicken breasts from the brine and pat dry. Step 3 Oh wait, I have a habit of always brining my chicken breasts for at least an hour in a pot of ice water and 1/4 cup of salt and herbs, so I didnt use salt. Sorry, something went wrong. Sprinkle the breasts in rub, salt, pepper. So glad you enjoyed it! They may actually end up causing the smoked chicken breasts to be rather bitter. This is why I tell you to apply a thin layer of mustard. Youll have seriously smoky smoked chicken breast using this method, and thats a good thing! Do a search for Traeger on our site and all our recipes will be there. Pour 1.5 gallons of water into a large container. I will definitely be using this recipe more often! This gives the seasoning time to melt into the chicken which will change the appearance from dry seasoning on the exterior (pictured above in the bowl) to more of a moist exterior (pictured below on the smoker). Arrange the chicken legs on a clean working surface, like a baking dish or sheet pan lined with aluminum foil, and brush the oil over the entire surface. Yes, it is important to let the chicken rest before you serve it. Pat the chicken breasts dry and place in either a large bowl or ziplock bag and pour the oil mixture over the top. This whole chicken is brined, seasoned with our chicken rub, lemon, garlic, and fresh thyme, and mesquite-smoked for some smokin' flavor. My family has always been a big fan of smoked chicken breasts. Also be sure your pellets are full! I doubled the brown sugar because I didnt have turbinado sugar. While the grill preheats, remove the chicken from the brine and rinse well, then pat dry with paper towels. Nowadays, Ive rediscovered meat smoking, and every weekend youll find me in the backyard smoking something low-and-slow. At this point, your chicken breasts are ready to be smoked. Add 2 teaspoons each of garlic powder, onion powder, and Cajun spice for extra flavor. Remove the breasts and wrap in foil. Seems like the brining has kept me from having dry white meat for years so I do it for all my Traeger recipes now, too. This has a stronger smokiness to it but still will not overwhelm the smoked chicken breasts. Depending on the size and thickness of the chicken breasts, it should take around about 2.5 to 3 hours to smoke the breasts at 225 F. Keep a thermometer probe inserted into one of the breasts so you can track the temperature, or using instant-read thermometer and keep a close eye on the breasts during the cook. Now, I know that this isnt a flavor that everyone is fond of. If you can, leave the chicken brining overnight so it can absorb as much flavor and moisture as possible. In a separate small bowl, mix together the Traeger Sweet & Heat and Traeger Que BBQ sauces. Cook chicken breasts at a low temperature (225F) for 2.5-3 hours or at a higher temperature (275F) for 1 hour, Pre-brine chicken breasts for extra moisture and flavor, Sprinkle with rub, salt, pepper, and optionally wrap in bacon, Cook to an internal temperature of 160F and let rest for 5 minutes to reach a safe temperature of 165F, Use a reliable thermometer to ensure chicken is cooked properly and safely, Smoke ring is a normal occurrence and does not indicate undercooking, Avoid overcooking chicken breasts to prevent drying out, Pre-brining or wrapping in bacon can help prevent dryness. Aaron uses traditional Texas flavorswhich are mostly salt and pepper with a little paprika. The chicken was nice and juicy and I loved the taste/aftertaste. This low and slow method allows the chicken to pick up more smoke flavor. Measure out the salt with a measuring cup and pour it into the juice mixture. Its important not to lift the lid during this time. I make a couple of breasts on Sunday for lunches during the week. Preheat Traeger Grills or Pitt Boss or whatever pellet grill you're using to 225 degrees F. Prep chicken breasts for smoking. You can check it out on the FireBoard websitehere. Apply your seasonings or barbecue, rub to the chicken breast, then place it on the Traeger pellet grill at 200 F for about 30 to 45 minutes. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. And if you have some time to let your chicken breast hang out in a marinade, you could use my chicken al pastor recipe. The USDA recommends chicken be cooked to an internal temperature of 165F. Make sure chicken is fully submerged weighing it down if necessary. Insert the probe into the thickest part of the chicken breast. . The easiest way to cook this split chicken breast is on a Pit Boss, Traeger or other style pellet grill. 1. pour the 1.5 gallons of water into a large container.2. First pat dry with a paper towel to remove any excess chicken juice. chicken breasts, dinner, dinner recipe, easy chicken, poultry, quick chicken, smoked chicken, FREE EMAIL BONUS: Cozy Soup Recipes to Get You Through the Winter, Turbinado Sugar (if you cant find turbinado sugar, just use more brown sugar). To reheat, you can pop your chicken in a low oven (maybe 250F) on a sheet pan in an even layer for about 5 minutes until heated through. Then, pour a bit of olive oil into the liquid. Then, using your hands, rub the spices into the meat. It shouldnt be too salty. Place your food on the side without the coals to cook it with indirect heat. This simple brine recipe can be used for chicken and turkey. It takes about 1 hour to complete smoking chicken breasts. If youre after a faster cook, my Traeger grilled chicken breast recipe calls for 25-30 minutes at 500F. Required fields are marked *. Stir together with one of the measuring spoons then set aside briefly. It wont take long to cook the chicken breasts if you are smoking at 275 F. Expect them to be done in around 1 hourdepending on the size and thickness of the breasts. Turn the heat to 350 degrees and close the lid for 15 minutes while it warms up. Smoking the chicken low and slow makes for wonderfully tender and juicy chicken that is easy and perfect every time! Heat a smoker on smoke (on traeger use the super smoke) with the lid opened for 5 minutes. If you have chicken breasts with the skin intact, then try cooking at a higher temperature so the skin will turn out nice and crispy. You want the sauce to be on the thicker side (think: BBQ sauce) so it doesnt just run off the chicken when brushing. Slowly, this type of grill will cook the chicken meat, sealing its juices inside while deliciously roasting its skin. I find that it perks up the mild flavor of the chicken without overpowering it completely. Take the breasts out about an hour before you plan on smoking them. Sign Up. Once oil is hot, add mushrooms and saute for 3-4 minutes until caramelized. One of the trickier elements of this smoked chicken recipe is trying to get the chicken rub to actually adhere to the chicken breasts. Since chicken contains lots of bacteria, use a good thermometer so the meat is safe to eat. Franklin uses a 50/50 ratio of salt and pepper on his seasoning and sometimes adds in a little of paprika for color. Unlike other chicken breast recipes, these are totally flavorful chicken breasts that never come out dry! Therefore, I would recommend going with the mustard here. Thank you so much! And 350 is above the temperature threshold for what Id consider smoking. I would love it. Join our family as we cook, bake, and enjoy time together in the kitchen. Chicken breast at 225 will not be done in 40 minutes. See, the bones help to lock in moisture in the breasts and then they also provide a boost in flavor. Apple or cherry are very popular with fish and poultry, because those wood flavors produce a mild smoke that wont overpower the meat. There are dozens of chicken brine recipes you can find online, but I like to keep it simple. Chicken Breasts on a Traeger Pellet Grill Tender, juicy chicken breasts cooked slowly with wood smoke. The Traeger Flatrock takes the idea of a flat top grill and adds some really interesting features like the fuel sensor, U-shaped burners, insulated walls dividing the cooking surface into three distinct zones, the grease bucket, and the Pop-and-Lock system. Recipes for your Traeger Grill. Place a meat thermometer into the thickest part of one of the chicken breasts. I use the ThermoPro TP19 because it can do everything a ThermaPen can do, but for a fraction of the cost. Once the exterior of your smoked chicken breast has picked up some great smoky flavor and the seasoning has fully cooked into the chicken, its a good move to brush the chicken with some type of sauce or glaze. These days I create healthier, easy-to-make comfort food recipes inspired by my southern roots. For a savory flavor, he sometimes adds a little garlic powder and onion granules. Place the brine mixture in a plastic container and make sure the breasts are covered in the brine solution and then place the lid on the container. I like to use cherry pellets because it gives the chicken a nice reddish color and a sweet flavor. Cajun Spatchcock Chicken Teriyaki Smoked Drumsticks Hickory New York Strip Roast Texas-Style Brisket Alder Wood-Smoked Trout St. Louis-Style Baby Back Ribs . Option 1: Homemade Dry Rub or any Store-Bought Rub 1 tablespoon olive oil Use enough to fully coat the chicken. The absolute best tasting chicken quick smoke, but tons of flavor, and the family loves it! This was really good but, in my smoker, going from 135 to 160 - 165 took way more than 30 - 45min. This recipe starts with our smoked chicken rub recipe that adds loads of flavor to these smoked chicken breasts. Cade and Carrian have three children and love to spend time together whether its vacationing or snuggled up on the couch for a good movie. You can brine the day before and soak the chicken overnight. Ingredients 6 Boneless Skinless Chicken Breasts (about 8 oz each - 3 lbs total) 1 Tbsp (16g) Olive Oil 1 Tbsp Chili Powder Do not slice open the chicken breast. Butcher Paper: Wrapping brisket in butcher paper has become a huge trend in barbeque thanks to Aaron Franklin. Eat it on its own or put it on a salad, either way youve got a delicious meal. Check out MEATER. Remove the chicken from the grill and let rest for 15 minutes before carving. They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between. If you make end up making thissmoked chicken recipe,then dont forget torate the recipeand let me know how it went in the comments below! Smoked chicken does not have to be your main dish. You brine chicken breast so that it doesnt dry out when its cooking. Remove from the smoker and let the chicken rest for 3-5 minutes before slicing and serving. You dont need to spend a lot of money on thermometers. This will be a frequently used recipe for our family! In a small bowl, whisk together the olive oil, garlic, Worcestershire sauce, and Traeger Fin & Feather rub. The only problem with drying the skin is the rub may not stick. I also looked you guys up on the gram, so many good looking recipes! Meat Smoking HQ, Pulled Pork (Boston butt) on the PK300 from PK Grills, https://www.youtube.com/watch?v=dGwmaq6y6iU, BBQ with Franklin: Special Rubs (https://www.youtube.com/watch?v=dGwmaq6y6iU), Traeger Pro 34 In-Depth Review And Comparison. 10 Ways To Get Crispy Chicken Skin, Smoking Sausage On A Traeger Pellet Grill (Hot Or Cold Smoked), AirProbe3 Review The Best Smart Thermometer To Rival MEATER, Aaron Franklin Beef Ribs The Full Recipe From The BBQ Guru, Aaron Franklin Rub How To Make Barbecue Dry Rub Like The Master. Place the chicken quarters in the brine, and seal the ziplock. They help bring out natural flavors in the food. Submerge the turkey breast in the brine. Another way you can approach chicken breast is to cut it open, so it looks more like a steak. Sprinkle rub on each of the breasts and place them directly on the grates of your smoker. Make the brine by combining the apple juice, water, and kosher salt. 5. Any longer and youll probably want to freeze. Make sure that both the sugar and the salt dissolve completely in the water. Happy grilling! Place bacon-covered chicken breasts into the non-stick mat, making sure not to overlap them. I would recommend removing the chicken breasts at 160 F, and allow for some carryover cooking to bring the breast up to 165 F. Since chicken breasts can dry out easily, you dont want to go over that 165 F because it could dry out. As an Amazon Associate I may earn from qualifying purchases. Smoking chicken breast at 225F is the best temperature for producing a tender and succulent chicken breast with the strongest smoky flavor. Prepare your Traeger (or smoker of choice) for indirect cooking at 300F. Once you have removed the breasts from the brine, rinse with cold water and place back into the refrigerator, uncovered. Its important not to lift the lid during this time. Thanks for taking time to leave us a comment! And dont go out of order! Set the temperature of the Traeger or pellet grill to 225F and cook the breasts to an internal meat temperature of 160F. Combine the spices in a bowl and spread the spice rub evenly on each breast. However, true lovers of smoked chicken breast know that there is a way to get flavorful, aromatic, juicy and tender results every time, and that is with a Traeger grill. https://www.youtube.com/watch?v=dGwmaq6y6iUVideo cant be loaded because JavaScript is disabled: BBQ with Franklin: Special Rubs (https://www.youtube.com/watch?v=dGwmaq6y6iU). Measure out the apple juice and water with a measuring cup and pour both into the container. Smoked chicken can be kept in the refrigerator for 7 days, or 1 month in the freezer. Apply a thin layer of yellow mustard to each chicken breast. Sprinkle a liberal amount of spice rub onto each chicken breast on both sides. You can do all kinds of things with your Mexican smoked chicken. If I prepared this a day ahead of time, how would you recommend reheating to avoid drying out? This way, the tissues break down and dissolve, holding onto liquid during the smoking process. Just season, pop on the smoker for an hour and a half, brush with a hot sauce glaze, and youll be ready to rock! Ok, have you used a Traeger grill yet? Ever since it started becoming popular in the 1990s, the Traeger grill has been used to prepare classic American-styled dishes. Activating this element will cause content on the page to be updated. This whole chicken is brined, seasoned with our Big Game rub, lemon, garlic, fresh thyme and mesquite smoked for some smokin' flavor. Tender, satisfying and incredibly versatile, chicken meat is a worldwide favorite. Sprinkle the turkey breast on all sides 5/5 (11) Calories: 94 per serving Category: Main Dish 1. REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY! Apply the rub to the underside of each quarter, and then underneath the skin. And the next time you find a deal on a Traeger, get on board the Traeger train with us! Im so sorry! This is one of the most advanced meat thermometers on the market. Gently massage to fully coat all the chicken. Then, lift the skin and put thinly sliced lemon and fresh herbs (rosemary and thyme) under the skin. Add the chicken to the brine, making sure it is fully submerged and weighing down if necessary. Power up the Traeger grill and close the lid. Next, close the lid. Put the chicken pieces on a baking sheet and use a spoon to cover it with the rub. Chicken thighs and wings are very often smoked in addition to chicken breasts. And dont be afraid of the cinnamon! Great! If you dont have the time, however, you can brine the chicken breasts for as little as 30 minutes. 1 1/2 tablespoons brown sugar or brown sweetener 2 teaspoons smoked paprika 2 teaspoons chili powder 1 teaspoon garlic powder 1 teaspoon onion powder salt and pepper to taste Option 2 Chipotle Citrus Marinade 7 oz Chipotles in Adobo Sauce Mix well using a large spoon. If you smoke chicken at a low temperature, the skin will be soft and rubberyespecially if you havent dried the skin prior to cooking. Infuse a smoked flavor to Remove the chicken from the grill and lay foil over the top on a cutting board. This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. We are compensated for referring traffic and business to Amazon and other companies linked to on this site.if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'meatsmokinghq_com-box-1','ezslot_5',122,'0','0'])};__ez_fad_position('div-gpt-ad-meatsmokinghq_com-box-1-0');report this ad, link to Traeger Pro 34 - In-Depth Review And Comparison, link to Smoke Wings How Long? Your email address will not be published. Cooking the whole chicken takes 30-60 minutes longer on the smoker. I used a Traeger Pro 575 with Signature Pellets for smoking. Make sure that all the pieces are fully covered by the liquid. We havent ever had an issue with it taking longer. I used a combination of hickory, maple, and cherry wood pellets. Optional- wrap the breasts in bacon. Maple Bacon & Sausage French Toast Bake, How to make a Fried Egg in an Air Fryer . Pat the chicken breasts dry on both sides and drizzle each side with a little olive oil. Check us out on Instagram and be sure to tag us @ohsweetbasil #ohsweetbasil for a chance to be featured! The Pro 34, Traeger's original large Pro Series grill, has long been the best-selling pellet grill worldwide. Dont be too quick to slice the pieces open, though, as this will cause the internal juices to escape and the meat to dry. Read more Get the latest recipes, grilling tips, and more in the newsletter. I try to get them in the five to seven oz range, because they are just easier to manage. Using a boning knife, on the thick end of the chicken breast, slice a 1-2" pocket. Set the temperature to 225 degrees F and then wait for 15 minutes for the grill to preheat. Looking for more? Then, without covering it, place the container in a place where it wont be disturbed. Remove the breasts from the brine. The full set of detailed instructions are in the recipe card at the bottom of the page. Let them rest for 5 to 10 minutes, then serve. Insert the attached probe thermometer in the thickest portion of one of the breasts. Thank you so much Lyrica! So, if you really dont like mustard you can use olive oil. In a small bowl whisk the avocado oil, coconut aminos, garlic, and additional seasonings until well combined. Add remaining chili sauce ingredients to mixture, and stir well, to combine. Set the temperature dial to 225 degrees F and preheat with the lid closed for 15 minutes. We are obsessed with smoking on our Traeger smoker, and with a few tricks these smoked chicken breasts turn out perfectly tender and moist every time. The oil will begin to smoke. I always stick with 225 degrees F anything higher than this is going to compromise the texture of the meat. Now is the time to get your Traeger (or other wood pellet grill or smoker) started up. After the chicken has brined, remove each quarter from the ziplock, and pat dry with paper towels. I do make everything I post because I photograph everything myself. Let rest for 5 minutes. While your chicken is brining, make the rub that will be used later. In Im Damien Bernard, the guy behind Meat Smoking HQ. I know that it can be tempting to choose boneless chicken breasts for this recipe. Sprinkle the rub on top of the chicken breasts liberally. The recipe calls for olive oil to help with even distribution of the rub, but you can get by without it. Pat the chicken dry with a paper towel before coating in the olive oil. Mix together all of the dry ingredients in a bowl. Easy smoked chicken breasts on a traeger smoker that with a few tricks turn out perfectly tender, moist and unlike other chicken breast recipes, totally flavorful chicken breasts! Considering it should take no longer than 10 minutes, you really should not skip this process. Arent you supposed to light it on super smoke leave it on smoke setting for 20 minutes to heat up and then put your food on there for a third of the cook time before changing the temperature? Close the lid and smoke until the internal temperature registers at 165 degrees F. Turn the grill off and place each Traeger smoked chicken breast on a serving platter. And then theres always the trusty microwave, if youre in a hurry. Thanks for sharing! YOU CAN ALSOFOLLOW MEONINSTAGRAMANDPINTERESTTO SEE MORE GOOD TO EAT, GLUTEN FREE & WHOLE30 FOOD. Smoked Chicken Done Temp Safe Internal Temperatures, Did you know theres now a meat thermometer with no wires that can control with your phone? Once you reach the temperature and you see that its stable, put the chicken pieces in the grill. Place the chicken directly on the grill grates, close the lid, and smoke until the internal temperature reaches 160, 2 1/2-3 hours. One big tip for best results with smoked chicken breasts is to start with evenly sized pieces of chicken, especially in thickness. Brine the chicken for 8 hours, removing from fridge for the last 30 minutes. All you need is about 40 minutes to have smoked chicken breasts. I followed the recipe, 1/4 cup paprika, and my chicken definitely didnt look like yours. I hope you enjoy! Just before you take the chicken breasts out of the grill, check the internal temperature of each chicken breast to make sure they are done. 5 minutes before the chicken is done, brush with the BBQ sauce mixture. Marinated Smoked Chicken Thighs on the Traeger, Smoked Whole Chicken (How to Cook a Whole Chicken on a Traeger), Texas Elite 34 Wood Pellet Grill & Smoker, If you can't find turbinado sugar just use more brown sugar in equal amounts. Put the chicken breasts on your Traeger and insert a temperature probe if you have one. To ensure that this doesnt happen, you need to use a meat thermometer to track the smoking chicken breasts progress. These are affiliate links, so if you decide to purchase any of these products, Ill earn a commission. Smoke the chicken breasts at 225 degrees until the internal temp hits 165 degrees. man! Sprinkle kosher salt over each chicken breast. Place the chicken breasts back into their original positions after the internal temperature is reached 160 degrees F (keep the meat thermometer on the thinner portion of the meat.) Want a more earthy taste? Your chicken should be good to go in the refrigerator for 3-4 days. Stir the salt into the juice mixture with a whisk until it is completely dissolved (1 to 2 minutes), then put the chicken in. Additionally, this manner of grilling the chicken will cook it through very consistently, resulting in a perfect looking (and tasting) dish. They always have Traeger demos going on here at our Costco, so go check it out at your local Costco or wherever you can find Traegers. Make sure that the probe is at least an inch away from the bone. When smoking chicken, a pink ring will form on the outer layer of the meat. Feel free to tweak this seasoning. The barbecue guru isnt a fan of complex rubs and prefers to let the meat be the star of the show. Let rest for 5 minutes. If you have a Traeger then you know what a great BBQ tool it is. Glad you guys enjoyed this one. Depending on the size of the breasts, the chicken may take a little more than an hour to cook. Follow this step-by-step guide for smoking whole chicken with tips on buying, prepping, brines, injections, rubs, smoking woods, and a time and temp guide. Make sure the chicken is well covered with seasoning. Pretty much any wood works well when smoking chicken, depending on the flavor youre going for. Without a doubt, a smoked boneless chicken breast is one of the best things that you can make with a grill. Now, you have your brine mixture ready. Refrigerate overnight. You can wrap in foil and place in an oven or cooler if you're waiting on sides or other dishes to come off the grill. Let the breasts rest in aluminium foil for 5 or 10 minutes after cooking, and it should come up to a safe temperature. . Turn the Traeger Grill to the smoke setting for five minutes. The smoke ring occurs when the smoke reacts to the fat on the surface of the meat. Instructions. Instead, wait for a good five to ten minutes. As I already mentioned, chicken breasts can dry out rather easily. Let rest for 5 minutes. That quickly, your rub is ready to be used. Place chicken breasts in the brine mixture and leave for a minimum of 6 hours. Curious to see some of these recipes in action? Then, add half a cup of table salt and half a cup of white sugar. Get my Quick Start Guide to Smoking on the Traeger! Once the smoker has come up to the desired temperature, place the chicken in and close the lid. If you follow it carefully, this Traeger slow smoked chicken recipe will help you make the best smoked chicken breast youve ever had. Cook breasts at a low temperature, in the 225 range. Lets skip all the small talk and get right to the details of smoking the best chicken breasts of your life! Of course, you are free to choose any spices or herbs that you like. We followed the recipe exactly (even the turbinado) and it came out perfectly. Here is a great homemade rub recipe that you can use on your chicken. A Food Lover's Kitchen. Tender, juicy and incredibly flavorful, this way of cooking chicken produces excellent results consistently. Coriander is a new spice for our kitchen and we really enjoyed it. Smoking it using Traeger grill is not the most popular to cook a boneless chicken breast. While the grill preheats, remove the chicken from the brine and pat dry. Stuff the cavity with the lemon, onion, whole garlic cloves, and thyme. Yes, you can freeze smoked chicken. After that time has elapsed, you are ready to take the chicken pieces out of the grill. Smoked chicken breast doesnt get any better or easier than this! There is a little sweet, a little salt, a little heat, and every flavor you are looking for in the perfect traeger smoked chicken breast. 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Are FREE to choose any spices or herbs that you can ALSOFOLLOW MEONINSTAGRAMANDPINTERESTTO see good..., uncovered makes for wonderfully tender and succulent chicken breast recipes, these are affiliate /!, in my smoker main dish method allows the chicken overnight rest for 5 or minutes. Traeger kitchen whole smoked chicken breasts progress the top moisture in the freezer inch. Cook a boneless chicken breast, slice a 1-2 & quot ;.... To track the smoking chicken breast using this method, and then they also provide a in! Are dry brining the chicken breasts can dry out when its cooking next take! For Traeger on our site and all our recipes will be used for chicken and turkey your INBOX every!... Internal temp hits 165 degrees 350 degrees and close the lid opened for 5 10... More smoke flavor the spice rub evenly on each of garlic powder onion! Recipe for our kitchen and we really enjoyed it flavor of the page to be updated the kitchen than. Know that this isnt a fan of smoked chicken breast can check it out on Instagram and be sure skip! Hot, add half a cup of white sugar Traeger train with us Associate i may earn qualifying... Whisk together the Traeger or pellet grill sprinkle rub on each breast, grilling tips, and then wait 4. The 225 range is one of the breasts temperature traeger smoked chicken breast if you brine... About the Pitmaster meat smoking HQ, How would you recommend reheating to avoid drying out kinds... About the Pitmaster meat smoking, and then wait for 15 minutes and spread spice! Are just easier to manage a pink ring will form on the.... And pour both into the non-stick mat, making sure it is fully submerged and weighing down if.! Fresh herbs ( rosemary and thyme additionally, you are dry brining the breast. And onion granules both the sugar and the salt with a paper towel before coating in the thickest part one...