Rooster Breast Smoke

Rooster Breast Smoke

A tender, juicy Smoked Rooster Breast with an unbeatable smokiness is impossible to resist. Best hen ever? It may be! Here are ways to smoke hen breast on any smoker that makes you feel like a pit boss.

smoked chicken breast slices on plate

You must smoke all issues as a smoker.

After starting with this succulent Smoked Salmon, I’m going to fireside it every chance I get. I’ve seen how easy and amazing smoking favorite proteins can be.

Smoked hen breast follows.

I have many ways to make boneless, skinless hen breasts taste great, from Pan Fried to Grilled, but everyone knows that without these methods, they can be bland.

Boneless hen breasts are ideal for smoking therapy!

What Makes This Smoked Rooster Breast Best?

Not a boring hen!

Smoke gives food a lot of flavor, but this smoked hen breast recipe isn’t just smoked.

Here are more reasons to love it.

Fully Seasoned. My dry rub recipe gives boneless, skinless hen breasts the oomph they need, unlike some meats that only need salt and time in the smoker.

Very juicy. Cooking boneless hen breasts slowly in a smoker keeps them tender and moist, which we all love.

Quite simple. This recipe is good for beginners using a smoker. If you follow these steps, smoked hen breast is a surefire dish.

smoker-seasoned chicken breast

Smoke Rooster

This smoked hen breast recipe works on Weber, Large Inexperienced Egg, Traeger, and electric smokers.

Prepared? Tips for smoking hen breast in a smoker!

While the smoker heats up, prepare the hen by combining the dry rub and gathering ingredients.

Substances: Boneless Skinless Rooster Breasts. To cook them at the same time, make sure they’re all about the same size and thickness.

Additionally, virgin olive oil. Help the rub stick to the hen.

Unsalted Butter. That is optional but helpful. It helps keep hens tender.

Gasoline. Smokers use charcoal, pellets, or whatever.

Chips or chunks of wood. These are optional but helpful. I prefer pecan, apple, cherry, or oak. Hickory and mesquite are too strong for hen.

Canola oil. To prevent the hen from sticking to the smoker.

Rub Rooster Breast. Kosher salt, smoked paprika, garlic, onion, floor black pepper, celery salt, and cayenne pepper.

Tips for Substitution

You can replace canola oil with a high-smoke oil.


chicken breast on smoker pan

1. Dry and oil the hen.

Bowl of smoked chicken breast seasoning

2. Mix dry rub ingredients in a small bowl.

seasoned chicken breast for smoking 3. Season the hen breasts all over. Brush canola oil on the smoker after preheating to 225*F.

easily smoking chicken breasts on smoker

Put hen breasts in the smoker. When using butter, baste the chicken at 140–150 degrees F. Prepare dinner until the chicken reaches 160 F.

juicy pan-smoked chicken breast

Before slicing, remove the hen and foil it for five minutes to relax. ENJOY!

Ideas for the Best Smoked Rooster

  • Use high-quality charcoal and wood. We prefer hardwood lump charcoal (FOGO). Smoked hen recipes should use alder, oak, or apple wood.
  • Dry the hen well. Blot excess moisture with paper towels to help the dry rub stick.
  • Use temperature, not time. This recipe’s times for smoking chicken breasts at 225 degrees F are a rough estimate. As with smoking. Instant-read thermometers are best for smoked hen breasts. To check the temperature, insert the probe into the thickest part of the hen breast. The hen rests and raises the inner temperature to 165 degrees F.
  • Become affected. Don’t rush the smoking or resting—the 5 minutes of relaxation will ensure the hen is juicy and flavorful when you cut into it.
  • Finest In the moment Learn about thermometers and storage ideas for retailers. Hermetic containers can store leftovers for three days in the fridge.
  • Re heat. Cover the hen breasts loosely with foil and reheat in a 350°F oven or microwave until warm.
  • To freeze. Cooked smoked hen breasts can be frozen for 2 months. Before freezing, tightly wrap them in a hermetic container or freezer bag. One day in the fridge will thaw smoked chicken breasts.

Food Prep Tip

  • For meal prep, smoke hen breasts in bulk. Slice them and put them in wraps, sandwiches, or salads for lunch.
  • best smoked chicken breast
  • Service Ideas for Smoked Rooster
  • You made this recipe?
  • Tell me your thoughts!
  • Leave a rating and tell me how you liked the recipe.
  • plate of sauced juicy smoked chicken breast
  • For a winning hen dinner, use your smoker to make these juicy smoked hen breasts!
  • Frequently Asked Questions
  • How to Keep Rooster Breasts Moist While Smoking?
  • A low temperature and endurance are key to moist, flavorful smoked hen. (The melted butter helps too.) Because it retains moisture, boneless skinless chicken breasts benefit from a longer cooking time at a lower temperature.
  • Smoke a Rooster at 225 or 250?
  • 225°F is best for smoking hens for juicy, tender meat. If you want to cook your hen faster, raise the smoker temperature to 250°F, but it will dry out.
  • Do You Must Brine Rooster Before Smoking?
  • While I prefer brining Baked Rooster Breasts, I’ve found that hen breasts don’t need to be brined before smoking. You can brine your hen, but it will be flavorful and tender without it.
  • You Flip Rooster Breasts When Smoking?
  • Because a smoker circulates heat and smoke across the hen, you don’t have to flip hen breasts while smoking.

For Rooster Smoking:

  • Three to three 1/2 kg boneless skinless hen breasts about 6 medium breasts
  • 2-tablespoon extra-virgin olive oil
  • 3 tablespoons melted unsalted butter (selective but great)
  • Smokers use charcoal pellets or other fuels.
  • Smoking chips or chunks of pecan, apple, or oak wood
  • Canola oil for smoker brushing

For Rooster Breast Rub*:

Remove the hen from the fridge. Dry thoroughly with paper towels. On a parchment-lined baking sheet (or related floor for easy transport to the smoker). Brush olive oil on both sides.

Mix brown sugar, kosher salt, smoked paprika, garlic powder, onion powder, black pepper, celery salt, and cayenne in a small bowl.

Use the dry rub all over the hen. When building the smoker, let stand at room temperature.

Start by heating your smoker to 225ºF. If using charcoal, your fire need not be large. Mix the charcoal and wood before lighting. If your smoker gets hotter than 225, the hen will cook dinner faster.

For sticking protection, brush the smoker with canola oil. Add hen breasts and smoke until they reach 160ºF on an instantaneous learn thermometer inserted on the thickest half, 45 minutes to 1 hour, depending on breast size, smoker setup, and temperature fluctuations. Check progress at the 30-minute mark. Always smoke to temperature, not time. Resting the hen breast during carryover cooking causes it to rise to 165ºF.

Soften butter in a small bowl. Smoke the hen until the breast reaches 160ºF, about 30 minutes after reaching 140-150ºF. Baste the hen with butter to enhance flavor and tenderness.

Remove the hen from the smoker. Set up foil tent and relax 5 minutes. Slice and enjoy.

The seasoning suggested here can be replaced with your favorite dry rub.

Store leftovers in an airtight container in the fridge for up to three days.

Reheat chicken breasts loosely covered in foil in a 350°F oven until heated.

Cooked smoked hen breasts can be frozen for two months. Before freezing, tightly wrap them in a hermetic container or freezer bag. One day in the fridge will thaw smoked chicken breasts.

Serving: 1/6Energy: 409kcalFour grams carbsProtein: 57gFats: 17gSaturated Fat: 6gTwo grams polyunsaturated fatMonounsaturated Fat = 7gTrans Fats: 0.3gThe cholesterol is 184mg.Potassium: 1022mgFiber: 1gSugar: 2gVitamin A: 584IUVitamin C: 3mgCalcium: 24mgIron: 1 mg

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