Hickory Smoked Chicken Breasts

Ingredients

• 4 boneless skinless chicken breasts
• 1 cup salt
• ¾ cup honey
• 2 cups very hot apple cider vinegar
• 2 pounds ice
• 4 sprigs rosemary
• 10 sprigs thyme
• 1 tbsp black peppercorns, cracked
• 1 tbsp chili powder
• 1 tbsp cayenne pepper
• 2 tbsp paprika
• 1 ½ tsp lemon pepper
• to taste several pounds of large hickory chunks

Steps

1. Combine the salt, honey, herbs, and vinegar in a gallon-size zip-top bag.
2. Add ice.
3. Shake until the ice is mostly melted and the mixture has cooled.
4. Add the chicken.
5. Brine in the refrigerator for 1–2 hours.
6. Take the chicken out of the brine.
7. Pat dry with paper towels.
8. Set aside.
9. Combine the lemon pepper, peppercorns, chili powder, cayenne pepper, and paprika.
10. Rub the mixture gently into both sides of each chicken piece.
11. Place enough hickory wood chunks into the firebox of a smoker to keep the temperature around 225°F.
12. Insert a probe thermometer into one of the chicken pieces.
13. Place in the smoker.
14. Cook, changing chunks as needed, until internal temperature reaches 165°F.
15. Remove to a plate.
16. Let rest, uncovered, for 5 minutes.
17. Serve warm.