Smoked Chicken Breast Recipe
900 g Chicken Breasts (boneless; skin-on for best result)
2 Tbsp Cajun Seasoning (or seasoning of your choice)
1 cup Texas-style BBQ Sauce (your preferred brand)
Suggested wood chips for smoking: Hickory, apple or mesquite chips
- Trim visible fat from chicken breasts. Rub chicken with your favourite Cajun seasoning (or seasoning of your choice) and refrigerate for minimum of 1 hour.
- Smoking tip: Add one small handful of wood chips to the smoker every hour. Do not add wood chips more than 3 times during the smoking process. Too much smoke can cause your meat to become bitter.
- Preheat smoker to 115°C. Smoke chicken directly on rack for 4-6 hours or until internal temperature reaches 75°C. (The total cooking time will depend on the cut of the meat – i.e. how thick or thin. We used 3 large breasts and the total cook time was 6 hours.)
- Baste chicken with BBQ sauce during the last hour of cook time. Serve with remaining sauce.
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