:This recipe is a surefire hit at the dinner table.
Ingredients
- 4 boneless, skinless chicken breasts
- 1-2 Tablespoons Bald Buck Seasoning
- 2 Tablespoons olive oil
Instructions
- Preheat the Smoker: Preheat the smoker to 225 degrees F using your favorite hardwood. I like to use oak and mix it with a fruitwood like cherry or apple for a bold flavor.
- Season the Chicken: Drizzle the olive oil on the chicken breasts and rub to distribute. Sprinkle Bald Buck Seasoning evenly on all sides over each chicken breast.
- Smoke the Chicken: Place the chicken breasts directly on the grill grates and smoke for approximately 1 hour. Cook until the internal temperature of the thickest part of the meat reaches 160 degrees F.
- Rest the Chicken: Remove the chicken from the smoker. Tent with foil, and let the carryover cooking increase the internal temperature to 165 degrees F.
- Serve: Once the chicken has reached 165 degrees F, slice, serve, and enjoy
