Smoked Chicken Breasts

1 . Stage

Gather all ingredients. Dotdash Meredith Food Studios

2 . Stage

Make brine: Combine water, kosher salt, brown sugar, and apple cider vinegar in a large bowl. Stir until salt and brown sugar are dissolved. Place chicken breasts into brine, cover, and refrigerate for at least 4 hours to overnight. Dotdash Meredith Food Studios

3 . Stage

Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips.

4 . Stage

Remove chicken breasts from brine and rinse under cold water. Pat dry and set aside. Dotdash Meredith Food Studios

5 . Stage

Make rub: Combine brown sugar, salt, black pepper, paprika, garlic powder, and onion powder in a bowl. Sprinkle dry rub all over chicken breasts and place skin-side up on a grill rack in the preheated smoker. Place a drip pan underneath. Dotdash Meredith Food Studios

6 . Stage

Smoke chicken breasts in the preheated smoker until chicken is no longer pink and the juices run clear, about 4 hours, adding maple wood chips as necessary to keep the smoke continuous. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Dotdash Meredith Food Studios