Brine
2 quarts water
1/3 cup (3 oz.) kosher salt
1/3 cup sugar
Zest and juice from 1/2 lemon
1 tsp fresh cracked black pepper
1 tsp dried thyme
1 tsp dried sage
1 tsp garlic powder
1 tsp onion powder (or 1/2 medium onion finely chopped)
Dissolve dry ingredients in 2-3 cups of hot water. Add remaining water and allow to cool completely. Alternately use combo of water and ice to cool for immediate use.
Put 3 or 4 skinless boneless chicken breasts into brine and refrigerate for 4 hours. If starting with frozen breast add sufficient time to account for the meat to thaw. Remove breasts from brine and thoroughly rinse in cold tap water. Drain breasts and dry with paper towels.
Wet Rub/Marinade
2 tbsp olive oil
1/2 tsp fresh cracked black pepper
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 tsp onion powder
1-2 cloves of garlic grated with micro plane
Zest and juice from 1/2 lemon
Mix all ingredients for wet rub in medium size bowl and allow time for flavors to meld. Add brined breast to bowl with wet rub, thoroughly coating each breasts with the wet rub.
Place prepared breast in cold smoker. Set smoker to 250˚ and add wood in wood box. Insert meat thermometer probe into one of the breasts and set for internal temperature of 165˚. Close smoker, turn it on and let it go until done.
In brine and ready for fridge:
With wet rub ready for smoker:
Done and sliced on a salad with ranch dressing:
