Buck's Smoked Chicken Breasts

:This recipe is a surefire hit at the dinner table.


  • 4 boneless, skinless chicken breasts
  • 1-2 Tablespoons Bald Buck Seasoning
  • 2 Tablespoons olive oil


  • 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
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