Blanc de poulet fumé

Ingrédients

• 4 boneless, skinless chicken breasts ((about 3 to 4 pounds))
• vegetable or other neutral oil
• 1 Tbsp Diamond kosher salt
• 2 tsp ground black pepper
• 1 tsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried herbs ((such as thyme and/or rosemary))
• Cayenne pepper or other ground chile ((to taste, optional for heat))

Préparation

1. 1

   Season the chicken breasts 1 hour before cooking (or for the juiciest chicken, see note #1 about brining). Drizzle lightly with vegetable oil, then sprinkle with salt and evenly coat with the dry rub (or just salt & pepper). Let sit out while prepping the smoker.

2. 2

   Preheat the smoker to 225°F, using apple, cherry, or preferred smoking wood. Set up for indirect heat. Use "super smoke" mode if your smoker has it.

3. 3

   Place chicken breasts in the smoker, using a probe thermometer inserted into the thickest portion. Smoke until the internal temperature reaches 158°F, about 1 1⁄2 to 2 1⁄2 hours depending on the size of the breasts. (This allows for carryover cooking to a final temp of around 165°F).

4. 4

   Remove chicken from the smoker and let rest for 10 minutes before slicing against the grain and serving.