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Going to a party last night, "grilled Pizza." We get lots of people together, everyone brings ingredients. You make the pizza crust, cook it on the grill, take it off - put your toppings back on and heat it up (we had so many people you have to use the oven for heat).

So, I always try to take something smoked, so I tried a new version of an old recipe.

Double Smoked Chicken Breast

The intent of double smoking here is to get more smoke flavor into the inside of the chicken. I do that by cubing the chicken 1/2 way through the smoke process and smoking some more.

Take 6 skinless, boneless chicken breast and place in brine for 4 hours. For this recipe, I made only 1/2 of the following brine:

Smokin Okie's Holiday Brine
  • 1 gal. water

  • 1 c. coarse kosher salt

  • � c. soy sauce

  • � c. white sugar

  • � c. brown sugar

  • � c. honey

  • � c. apple cider vinegar

  • 4 Tbsp. black pepper

  • 3 - 4 Tbsp. chopped garlic

  • 1 tsp. Allspice

  • 1 oz. Morton�s Tenderquick (optional)

Rinse chicken after brining.

I preheated the smoker to 250. Put wood in (I used Pecan of course). Let smoke start coming out for a few minutes before putting in chicken.

I placed the chicken in for 1/2 the normal smoking time (20 min). Breasts these size, skinless, will typically be done in about 40 min.

Took the chicken out and cubed it to about 1/2 inch cubes. Place all the chicken on a seafood rack (you know, so those little cubes won't fall through). I then sprinkled very heavily with lemon pepper. I get my LP from a commercial house and it's sooooo good, smells like the real lemons.

Smoke for remaining 20 min. Remove. Cool slight and seal up.

Took two large ziplops of chicken over to the party and when I opened the ziplocs...smelled like fresh smoke.

Got rave reviews.

Simple, put worked great on a pizza.
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