Preheat your smoker: Aim for a temperature between 225°F and 275°F. Lower temperatures will result in longer smoking times but potentially more tender chicken.
Prepare your wood chips: Soak the wood chips in water for at least 30 minutes before using. This helps them release smoke more evenly and efficiently.
Brine or marinate: This step is optional but can add flavor and moisture to your chicken. If you choose to brine, soak the chicken breasts in a salt-water solution for several hours or overnight.
Pat the chicken dry: Before smoking, pat the chicken breasts dry with paper towels. This ensures even browning and smoke absorption.
Season generously: Season the chicken with salt, pepper, and any other desired seasonings.
Place the chicken breasts on the smoker grate: Leave adequate space between each breast for optimal smoke circulation.
Add the wood chips: Add soaked wood chips to the smoker box or directly on the coals, depending on your smoker's design.
Monitor the temperature: Maintain a consistent smoker temperature throughout the process.
Spritz the chicken: Spritzing the chicken with apple juice or water every 30 minutes can help keep it moist and flavorful.
Cook to internal temperature: The chicken is cooked through when it reaches an internal temperature of 165°F in the thickest part of the breast. Use a reliable thermometer to ensure accurate readings.