Learn how to make the juiciest smoked chicken breasts using a Pit Boss pellet grill!
We take you step-by-step through dry brining and seasoning your smoked chicken breasts, setting up your Pit Boss for the cook, and smoking them to perfection.
We love smoking chicken around here.
We’ve done Spatchcocked Chicken, Smoked Chicken Leg Quarters, Smoked Chicken Thighs, a Pit Boss Smoked Whole Chicken, and the always fun and popular Beer Can Chicken.
But today we are getting back to basics with some delicious smoked chicken breasts right on our trusty Pit Boss pellet grill.
First we are going to do an easy overnight dry brine to make sure they are moist and flavorful and that if you have “skin-on” chicken breasts, the skin stays nice and crispy.
Then, we will season them up with one our all time favorite BBQ rubs for chicken and smoke them on the Pit Boss with medium heat indirectly until they are perfectly cooked and colored.
Then you can eat your Pit Boss smoked chicken breasts juicy and smoked “as-is” or brush on one of our favorite BBQ sauces to finish them off saucy.
Dry Brine the Chicken Breasts to Smoke on the Pit Boss
After rinsing and drying, simply sprinkle the top and bottoms of your chicken breasts with kosher salt, or your favorite BBQ rub that has already salt in it.
Place the chicken breasts on a wire rack set on top of a baking sheet in the refrigerator overnight.
We like this wire rack and baking sheet combo because you want maximum airflow around every side of the chicken breast.
This overnight seasoning does 2 things:
- That salty moisture that formed on the surface will work its way BACK into the meat to help flavor the interior of the chicken breasts.
- The salt inside will help the chicken retain moisture and not dry out while it smokes on the Pit Boss.
Moist, flavorful meat. Exactly what we want.
In the morning, if there is still A LOT of salt or seasoning on the outside, wipe it off with a dry or only slightly damp paper towel.
If you need to add MORE BBQ rub, go ahead and do this before putting it on the Pit Boss.
Pro Tip: DO NOT use cooking oil to help additional rub adhere to chicken skin. The more oil you apply, the less the skin will crisp up when it cooks.
Our Favorite Rubs and Sauces for Pit Boss Smoked Chicken Breasts
Best Store Bought Rubs for Smoked Chicken Breasts
Now, you can use ANY of your favorite BBQ rubs for smoked chicken.
Since we are only smoking these at 300°F we don’t need to worry about burning any sugary rubs.
So choose any rub you like and sprinkle it on generously on both sides of each chicken breast.
Three Little Pigs Touch of Cherry is one of our personal favorite rubs for smoked chicken, and their Kansas City Championship Rub will give you a good hit of garlic, onion, and some heat if you like more of those flavors.
You can always mix it in with a more balanced rub like Blues Hog if you just want to add a little of those flavors.
If you want a quality rub without ANY sugar, we are big fans of Bad Byron’s Butt Rub Seasoning.
Although we typically use it on cuts of beef and steaks where we are going for a more savory flavor, there is no real reason you can’t apply it to your Pit Boss smoked chicken breasts if you are looking for big flavor without all the sugar.
- Try Bad Byron Butt Rub on beef, fish, vegetables, potatoes, and much more!
Homemade “In a Pinch” Rub
Sometimes, you forgot you ran out of your favorite rub, or don’t have all the ingredients on hand to make a complex one from scratch.
If you just want to get a good classic BBQ rub on your Pit Boss smoked chicken breasts before throwing them in , then we’ve got you covered with this simple rub recipe with seasonings most people have on hand in the pantry:
- 1/4 Cup Dark Brown Sugar
- 1/4 Cup Paprika
- 1 Tbsp Coarse Ground Black Pepper
- 1 Tbsp Kosher Salt (Or 1/2 Tbsp table salt, go easy, you can always add more salt later)
- 1 Tbsp Chili Powder
- 1/2 Tbsp Granulated Garlic or Garlic Powder (adjust to taste)
- 1/2 Tbsp Onion Powder (adjust to taste)
- 1 Tsp Cayenne Pepper (optional)
Mix thoroughly, (using a re-usable plastic shaker works best), and then sprinkle directly on your chicken.
If you don’t want that much sugar, you can replace with more paprika, smoked paprika. or increase the amount of chili powder and other savory seasonings.
Our Favorite BBQ Sauces for Pit Boss Smoked Chicken Breasts
Blues Hog again wins the day here with their amazing lineup of sauces. While their rubs are great, their sauces are WORLD CLASS.
Their Original BBQ Sauce is VERY thick, VERY sweet, and incredibly heavy on flavor, so a little goes a LONG way.
In fact, we actually like to cut it with their Tennessee Red Sauce, which is a thinner, more vinegar based sauce, that is our hands down favorite sauce to use on our pulled pork as described here.
You can pick up both and mix them like we do, or mix some Blues Hog Original in with one of your other favorites (we’d suggest more savory sauces to balance the sugar, like this one from Aaron Franklin.)
Kosmos also makes a great lineup of BBQ sauces that work great on smoked chicken breasts, especially if you want to try some more adventurous flavors such as their Peach Habanero or Honey Jalapeno.
The Best Wood Pellets for Smoking Chicken Breasts on a Pit Boss Pellet Grill
Poultry, like fish, absorbs smoke very quickly and a little goes a long way.
The best woods for smoking chicken include the fruitwoods like apple, cherry, and peach, but also the milder smoking woods like pecan, oak and alder.
Mesquite and hickory will give a very aggressive smoke flavor and should only be used if mixed in with some of the other types mentioned above.
- Includes 1 pound bag of each flavor Apple, Hickory, Mesquite, Cherry, Pecan and Jack DanielsIncludes 1 pound bag of each flavor Apple, Hickory, Mesquite, Cherry, Pecan and Jack Daniels
For fun, you can choose your woods seasonally, using beech and cherry in spring and summer and pecan and apple into the fall and winter.
For the best results, store your unused pellets in a sealed room temperature container like this 20 lb pellet container rather than in the Pit Boss hopper outside.
Pellets do not last forever, but will definitely last a LOT longer if stored indoors in a quality airtight container.
- Store up to 20 pounds of hardwood pellets in the heavy-duty plastic pellet bucket.
- Weatherproof, airtight lid protects pellets from the elements, keeping them fresh and dry
- Wire-mesh filter separates wood dust from the pellets for a clean burn
- Heavy-duty plastic scoop to easily transfer pellets
How to Smoke Chicken Breasts on a Pit Boss Pellet Grill
We have previously covered how to season a Pit Boss, how to start a Pit Boss, as well as how to troubleshoot the smoke level of your pellet grill.
So if you need a more in-depth review on how to use your Pit Boss for the first time, check those articles out first!
But below is a brief overview of how a Pit Boss pellet grill works and how to start it up properly to prepare to smoke your food.
Rather Watch than Read?
Check out our Step-by-Step video for How to Make Smoked Chicken Breasts on a Pit Boss Pellet Grill on our YouTube Channel!
How a Pit Boss Pellet Grill Works
In order to cook ANYTHING well on a Pit Boss pellet grill, you need to first have a basic understanding of how a pellet grill works.
***Completely New to Using a Pellet Grill? No Worries!****
Hop over and check out this Complete Guide to Understanding How a Pellet Grill Works if you are interested in learning more in depth. We’ll be here when you get back!***
Add your Hardwood Pellets
First, you add hardwood pellets into the side hopper.
The Pit Boss pellet grill automatically feeds these small wood pellets via an auger mechanism to a fire pot where they are burned up, providing both heat and smokey flavor.
The pellet grill automatically controls the flow of pellets depending on your temperature setting so that you maintain an even temperature throughout the entire cook.
How to Start up the Pit Boss Pellet Grill
- Fill your hopper with pellets as described above.
- Make sure the fire pot is cleaned out from the last cook and not full of ashes. You can remove it from the bottom and dump or vacuum it out and then put it back and clip into place.
- Plug in and start up the pellet grill, keeping the lid open. Set the temperature dial to “Smoke” and press the “Power” button.
- If there are no pellets in the auger or firepot yet, only in the hopper, you need to now hold the “Prime” button until you hear pellets begin to drop into the firepot.
- The “Prime” feature on a Pit Boss pellet grill speeds up the auger so that pellets fill it quickly and get to your fire pot before the pellet grill “times out” from a lack of pellets coming into the fire pot.
- Once pellets are in the firepot, stop holding the “Prime” button and wait about 5-7 minutes with the lid open for a torchy burner lighting sound. This means the fire rod has come up to temperature and has ignited the pellets. At this point, a more significant amount of smoke will begin coming out of the pellet grill. This means the pellets are ignited and the pellet grill is working. Now you can close the lid.
- Close the lid and change the temperature setting to 350°F. Pit Boss recommends always preheating to this temperature FIRST, even if you are eventually going to cook at different temperature.
- This will take about 10-15 minutes to preheat the grill.
- Using a good bristle free grill brush, clean off the grill grates.
- Now adjust the temperature to where you need it to cook your food.
Why Bristle Free Grill Brushes?
Check out our Ultimate Guide to How to Keep your Family Safe by using ONLY Bristle Free Grill Brushes, along with a selection of some of our favorites!
What Temperature do you Smoke Chicken Breasts on a Pit Boss Pellet Grill?
You will need to watch both your cooking temperature and internal temperature carefully when smoking the chicken breasts on your Pit Boss.
We recommend setting up the Pit Boss for indirect heat to cook at 300°F.
This seems to be the best temperature for smoking chicken breasts on a Pit Boss.
Any lower, your smoked chicken breasts will not only take forever, but the meat may dry out.
Any higher, and you risk burning the sugar in your BBQ rub.
However, if you are using a no-sugar rub like Bad Byron’s, feel free to smoke the chicken breasts at 325-350°F.
If you are adding a barbecue sauce at the end you want to carmelize, its OK to crank the heat up to 350-375°F for the last 5-10 minutes after brushing on the sauce.
Target Internal Temperature for Smoked Chicken Breasts
You HAVE to use a good instant read meat thermometer to know where the internal temperature is of your smoked chicken breasts on the Pit Boss.
If your smoked chicken breasts are big enough, you’ll want a good leave in probe thermometer like the Thermopro as well as a second instant read thermometer to spot check as you get close to pulling them off the Pit Boss.
If you don’t yet own an instant read thermometer, ThermoPro makes a good one of these too.
While we have used and recommended ThermoPro for years, lately we have also become big fans of the MEATER leave in thermometer.
It is extremely accurate and has an incredible 165 foot bluetooth range and works right with your smartphone so you don’t need to carry a separate controller around with you like many other remote thermometers require.
It’s got a great free app that is constantly being updated and even has an algorithm to predict how much longer your type of meat will take to cook based on cooking temperature, target temperature, current internal temperature.
It’s like a GPS for your meat!
- ► 2 Sensors, 1 Probe: Dual temperature sensors can monitor internal meat temperature up to 212°F and ambient / external temperature up to 527°F simultaneously. Dishwasher safe.
- ► Advanced Estimator Algorithm: Can estimate how long to cook and rest your food to help plan your meal and manage your time.
- ► Connectivity Suite: Monitor your cook from a phone or tablet over Bluetooth. Extend your range Using MEATER Link WiFi and MEATER Cloud to use Alexa and monitor your cook from a computer.
Anyways, back to our smoked chicken...
We are going to bring the internal temperature of our smoked chicken breasts up to 165°F.
Since the smoked chicken breasts are white meat, they don’t need to cook as high as dark meat like legs and thighs.
If they are small chicken breasts, you can try taking them off at 160°F and letting the residual heat from the outside bring the inside up to 165°F while they rest so as not to risk overcooking them.
How Long Does it Take to Smoke Chicken Breasts on a Pit Boss Pellet Grill?
You’ll want to monitor the internal temperature of the chicken breasts closely for doneness.
This is really the only way to know when they are close to being done.
Because chicken breasts come in a variety of sizes as well as whether they are boneless or skinless, the time it takes to smoke them can vary widely.
Remember, we are bringing them up to 165°F on your instant read thermometer.
In a 300°F Pit Boss, it will take roughly 40 minutes to smoke boneless chicken breasts and closer to 60 minutes for bone-in.
Depending on the size of your chicken breasts, how consistent your Pit Boss temperature is, the humidity outside, as well a number of other factors, your cooking time may be more or less, so be prepared.
Pro Tip: If you want the crispiest skin possible on skin-on chicken breasts, avoid basting or spraying the chicken breasts with anything while they are smoking.
Keep the lid closed as much as possible, and use the temperature probes to tell you when they are done.
Pro Tip #2: If you’re going to apply a bbq sauce at the end to skin-on chicken breasts, wait as long as possible until the skin has fully crisped up. If you add sauce before the skin gets crispy, IT WILL NEVER GET CRISPY at that point.
Serving Pit Boss Smoked Chicken Breasts
Serve your smoked chicken breasts while they are still hot, with some extra warmed up BBQ sauce on the side if your guests wish.
Smoked chicken breasts are great on their own, or you can pair them with our maple bourbon smoked pineapple for a Hawaiian theme.
Smoked broccoli, smoked asparagus, and even smoked cauliflower and smoked carrots are great if you’re eating healthy.
If you want something a little richer, check out our Sticky Smoked Sweet Potatoes to cook and serve alongside your Pit Boss smoked chicken.
What Else Can I Smoke on my Pit Boss?
So glad you asked!
Check out some of our other favorite recipes below that can all be easily modified for a Pit Boss if not done so already.
- Pit Boss Pulled Pork
- Pit Boss Smoked Baby Back Ribs
- Pit Boss Smoked Pork Loin
- Pit Boss 3-2-1 Ribs
- Pellet Grill Smoked Pork Chops
- Pellet Grilled Bratwurst
- Gas Grilled Bratwurst
- Smoked Fresh Holiday Ham
- Spiral Sliced Smoked Hot Dogs
- Smoked Bratwurst with Beer Braised Onions
- Roasted Pig in Your Backyard
- Pit Boss Beef Brisket
- Pit Boss Smoked Beef Tenderloin
- Pit Boss Smoked Prime Rib
- Pit Boss Smoked Chuck Roast
- Perfect Smoked London Broil
- Smoked Ribeye Roast
- Smoked Corned Beef
- Smoked Ribeye Steaks
- Smoked Filet Mignon
- Hot and Fast Pellet Grill Beef Brisket
- Pellet Grilled Steak
- Perfect Grilled Hamburgers
- Smoked Eye of Round Roast Beef
- Easy Smoked Flank Steak
- Smoked Tomahawk Steaks
- Honey Smoked Salmon
- Smoked Oysters in a Garlic White Wine Sauce
- Smoked Scallops with Lemon Butter Sauce
- Smoked Lobster Tails
- Honey Smoked Tilapia
- Perfect Smoked Halibut
- Smoked Mahi Mahi Fillets
- Smoked Swordfish Steaks
- Smoked Crab Legs with Cajun Clarified Butter
- Smoked Mackerel with Maple Balsamic Glaze
- Smoked Catfish with Cajun BBQ Rub
- Smoked Red Snapper with Blackening Rub
- Easy Smoked Trout
- Pit Boss Smoked Whole Chicken
- Pit Boss Smoked Chicken Thighs
- Smoked Chicken Leg Quarters
- Beer Can Chicken on a Pellet Grill
- Spatchcocked Chicken on a Pellet Grill
- Pellet Grill Smoked Turkey Breast
- Pellet Grill Turkey
- Easy Smoked Turkey Legs
- Spatchcock Smoked Turkey on a Pellet Grill
- Trash Can Turkey – OK, technically not made on a grill or smoker but one of the most fun ways there is to cook a Turkey…at over 700 degrees in only 2 hours!
- Smoked Leg of Lamb with Guinness Marinade
- Smoked Lamb Chops with a Balsamic Butter Sauce
- Smoked Rack of Lamb with Garlic and Rosemary or Smoker
- Smoked and Pulled Lamb Shoulder with a Turkish Spice Rub
- Smoked Lamb Shanks
Other Odds and Ends
- Masterbuilt Smoked Cheese
- Smoked Gouda Cheese
- Smoked Asparagus
- Easy Smoked Broccoli
- Smoked Cauliflower
- Sticky Smoked Sweet Potatoes
- How to Steam Tamales
- Smoked Pineapple in a Maple Bourbon Sauce
- Smoked Carrots with a Honey Balsamic Glaze
Pit Boss Smoked Chicken Breasts
- Pit Boss Pellet Grill
- Wood Pellets preferably a fruitwood like apple or cherry; or oak
- Large Baking Sheet with Wire Rack
- Meat Carving Knife
- Paper Towels
- Instant Read and/or Leave in Probe Thermometer
- Basting brush
- Cutting Board
- 8 Chicken Breasts boneless skinless
- 4 Tbsp Kosher Salt
- 1 Tbsp Course Ground Black Pepper
- 2 Tbsp Three Little Pigs BBQ Rub or your favorite BBQ rub for chicken or our "In a Pinch" Recipe Below
- ¼ Cup Blues Hog Original BBQ Sauce
- ¼ Cup Blues Hog Tennessee Red BBQ Sauce
"In a Pinch" BBQ Rub
- 2 Tbsp Dark Brown Sugar
- 2 Tbsp Paprika
- 1 Tbsp Kosher Salt
- ½ Tbsp Course Ground Black Pepper
- ½ Tbsp Chili Powder
- ½ Tbsp Garlic Powder
- 1 Tsp Onion Powder
- ¼ Tsp Cayenne Pepper optional
Wash the Chicken Breasts
- Remove the chicken breasts from their packaging and rinse under cold running water. Pay dry with paper towels.8 Chicken Breasts
Dry Brine Overnight
- Place the chicken breasts on a wire rack placed on top of a baking sheet.
- Mix together the 4 Tbsp Kosher salt and 1 Tbsp pepper, or use your favorite BBQ rub, and sprinkle generously over the tops and bottoms of each chicken breast.4 Tbsp Kosher Salt, 1 Tbsp Course Ground Black Pepper, 2 Tbsp Three Little Pigs BBQ Rub or your favorite BBQ rub for chicken or our "In a Pinch" Recipe Below
- Place the baking sheet in the refrigerator overnight or for at least 4-6 hours.
Remove the Next Day
- Take the chicken breasts out of the refrigerator and wipe off any excess salt still remaining on the outside with a damp paper towel.
- Mix the "In a Pinch" BBQ rub ingredients together and apply some to both sides of the chicken breasts. Or use some more of your favorite BBQ rub for chicken.2 Tbsp Dark Brown Sugar, 2 Tbsp Paprika, 1 Tbsp Kosher Salt, ½ Tbsp Course Ground Black Pepper, ½ Tbsp Chili Powder, ½ Tbsp Garlic Powder, 1 Tsp Onion Powder, ¼ Tsp Cayenne Pepper optional
Start the Pit Boss Pellet Grill
- Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.
- Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting.
- If there are no pellets in the auger, hold the "Prime" button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.
- Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.
- Next, set the temperature to preheat the Pit Boss pellet grill to 350°F. We will drop this temperature before we start cooking.
- Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill. Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.
- Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 300° and clean the grill grates with a good grill brush and close the lid.
Smoking the Chicken Breasts on the Pit Boss Pellet Grill
- Place the chicken breasts on the Pit Boss. No need to flip during the cook. You can even leave them on the wire rack if you wish.
- Continue smoking the chicken breasts, rotating occasionally, until the internal temperature of each breast reaches 150-155°F internally. This may take about 45 minutes.
- Mix the two types of Blues Hog BBQ sauce together in a small bowl, gently baste the sauce on with a basting brush. Close the lid and continue cooking.¼ Cup Blues Hog Original BBQ Sauce, ¼ Cup Blues Hog Tennessee Red BBQ Sauce
- Once the internal temperature of the smoked chicken breasts reaches 165°F, remove them from the Pit Boss and place on a serving tray
- Serve immediately with extra sauce if desired.
2 CommentsLeave a Reply
Delicious! Never tried brining before but was easier than I thought and really made a difference. Thanks!
These came out nice and were very juicy, thanks for posting.