Ricetta del petto di pollo affumicato

Ingredienti

• 3 lb chicken breast (boneless, skinless)
• 4 c cold water
• 4 tbsp brown sugar
• 4 tbsp kosher salt
• 2 tbsp garlic powder
• 1 tbsp dark brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1 1/2 tsp kosher salt
• 1/2 tsp ground black pepper

Preparazione

1. 1

   In a mixing bowl, combine the 4 c cold water, 4 tbsp brown sugar, 4 tbsp kosher salt, and 2 tbsp garlic powder. Whisk until the sugar dissolves completely.

2. 2

   Place the 3 lb chicken breast in a food storage container. Pour the brine until it completely covers the chicken. Cover with a lid and place in the refrigerator for at least 4 hours, not more than 8 hours.

3. 3

   After brining, transfer the chicken onto a cooling rack lined sheet pan and dry with paper towels. Bring the chicken to room temperature for about 30 minutes.

4. 4

   Make the dry rub. Add the 1 tbsp dark brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp smoked paprika, 1 ½ tsp kosher salt, and ½ tsp ground black pepper into a bowl and mix.

5. 5

   Generously coat the chicken breasts with the dry rub on all sides.

6. 6

   Preheat the smoker to 250°F. Place probe thermometers in center of chicken breasts.

7. 7

   Flip chicken midway through cooking, then smoke the chicken breast until they measure 160°F in the thickest part.

8. 8

   Transfer to a cutting board and let rest for 10 minutes before slicing and serving.