2TablespoonsBBQ RubLow Sodium. I use Traeger Fin & Feather
2TablespoonsBBQ SauceI use Diana's Chicken and Rib
Instructions
Brine
Add Salt and Water to a 9x13" dish or container with a lid. Disolve the Salt into the water by whisking vigorously. Place all four chicken breasts into the water. Cover and place in the fridge for 30 minutes.
Prep the Grill
Add Preferred wood Chips to the hopped of your pellet grill. I like maple or apple best for chicken. Pecan and Hickory are other popular woods to use.
Turn the temperaure setting to 225°F
Season
Remove the Chicken Breasts from the brine and discard the brine.
Use a paper towel to remove all the surface moisture from the chicken.
Evenly distribute the cooking oil to all sides of each chicken breast.Evenly distribute the rub to each side of chicken breast.
Smoke
Insert your temperature probe into one of the chicken breasts. Place the chicken breasts directly onto the grill. Smoke until an internal temperature of 130°F is reached.
Cook
Brush all sides of the chicken breast with your BBQ sauce.
Increase the temperature of the grill to 400°F
Cook until an internal temperature of 160°F is reached
Rest
Remove the Chicken Breasts from the grill and let them rest for 10 minutes or until an internal temperature of 165°F (chicken will increase in temperature as it rests.) keep warm you can tent the plate with foil by folding a piece of tin foil to in half then opening it again and placing it on top.