Ingredients

The following ingredients have 6 Servings
  • 6 chicken breasts
  • 12 strips low sodium bacon
  • 1/4 cup BBQ Dry Rub (or as needed)
  • 3 chunks cherry wood (most other smoking hardwoods can be substituted if desired)
  • 4 cups water
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 1/2 tsp peppercorns
  • 4 cloves garlic (crushed)

Instruction

  • Boil all of the brining ingredients in a saucepan until the sugar and salt have fully dissolved. Let cool completely. (This step can be done up to a day ahead)
  • Pour brine into a gallon bag, add chicken breasts and seal after removing most of the air. Place in the refrigerator for two hours, flipping once to ensure consistent brining.
  • Remove chicken from brine and rinse off under running water to ensure the breast isn't overly salty on the exterior.
  • Liberally apply your favorite BBQ Dry Rub to the chicken breast, ensuring it is fully coated.
  • Lay two strips of bacon on a cutting board and place your chicken breast on top (larger breasts may need three while smaller chicken breasts should need two). Starting at one end, wrap bacon tightly around the breast, securing each end with a toothpick.
  • Repeat with remaining chicken breasts.
  • Preheat your smoker to 275 degrees and add 3 chunks of cherry wood on top of the charcoal. (or per your manufacturer's instructions)
  • Smoke until the chicken breast reach 165 degrees on a digital thermometer, ~60-90 minutes. Flip once during cooking halfway though.
  • Remove from the smoker and let rest for 5 minutes prior to serving.