Easy Smoked Chicken Breast


  • 4 boneless chicken breasts
  • 7oz of Crazy Bink’s Dry Rub(click here for the recipe)
  • 1/4 cup of water
  • 1 bottle of your favorite BBQ sauce.


  • If you have purchased skinless and boneless chicken breast fillets, you shouldn’t have a lot of trimming to do to them. Sometimes they can have a little extra fat on the edges, just trim this off with a sharp kitchen knife.
  • Place the chicken breasts into a large freezer bag, then sprinkle in your dry rub while lightly rotating the chicken.
  • Add the 1/4 cup of water, seal the bag and continue to rotate the bag to even out the dry rub.
  • Place the bag in the refrigerator for a very minimum of four hours. Overnight is ideal.
  • You will need to set up a smoker for indirect low and slow. So settling the temp at 275°F is a great recommended temp for chicken.  If smoking at a lower 225°F to 250°F,  you do risk having to leave the chicken in for longer and the chances of drying it out will increase.
  • Place the chicken breasts on the top cooking rack of the smoker and insert an internal meat probe to one of them and set a temp for 130°F.
  • After an hour of smoking the internal temp should reach 130°F, at this point you need to start mopping the breasts with your favorite BBQ sauce.
  • Once the internal temp reaches 155°F, re-mop the breasts.
  • Keep cooking and the internal temp will rise to 165°F, the perfect safe temp for chicken breast.
  • Slice and serve.


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