The secret to perfect smoked chicken breast is chicken brine and correct internal temperature. Chicken breasts can be one of the most difficult meats to smoke well because it’s so darned easy to overcook.
- 1 gallon water
- 1/3 cup canning salt
- 1/2 cup white sugar
- 3 tablespoons onion powder
- 1 tablespoon Morton Tender Quick
- 1.5 tablespoon curry powder
- 2 teaspoon white pepper
- Head of lettuce
- 4 Chicken breasts (one for each salad)
- Chopped “hot house” tomatoes (quantity is personal preference)
- Shredded colby jack cheese (quantity is personal preference)
- Chives (quantity is personal preference)
Curry Chicken Brine
Dissolve the salt and sugar completely before adding chicken to the brine. And make sure the brine temperature is below 41°F for safety. I try to chill them @ 38 degrees
Smoked Curry Chicken
Soak them in the brine for 2 to 4 hours. They’ll be saltier when brined longer, and they’ll have a little more taste of the seasonings. After brining, let the chicken air dry on a rack before they go into the smoker. You’ll get better smoke flavour if the chicken’s dry.
Place the chicken in your preheated Bradley smoker, which is running at 220°F. I use hickory and apple, placed every other Bisquette, but you can use your favorite. Just keep the smoke on the light side. Chicken is delicate and doesn’t need to smoke as long as other meats.
It takes from 3-4 hours for the chicken breasts to reach 160 degrees in a Bradley Smoker. At that time, remove them to a platter, cover with a foil tent and let them rest for 10 to 15 minutes before slicing horizontal to place on salad. (serving suggestion: just for looks you can fire up your Bradley Grill and place chicken breast on the grill, simply to get the grill marks for eye pleasing serving, as we have done with ours )
Bed of Lettuce Instructions
- Slice the head of lettuce in half. Wash under cold running water and drain well.
- Combine Chopped “hot house” tomatoes, shredded Colby jack cheese, chives in a medium-size bowl.
- Mix with a spoon until thoroughly combined. Refrigerate.
- Toast regular household “sandwich bread” season with light dusting of Curry powder and cut into chunks to use as croutons
- Cut each half of the head of lettuce into 2 or 3 wedges, depending on size. shred into 2-3 inch pieces, Place on a salad plate.
- Add diagonal slices of Smoked Curry Chicken onto the top of your lettuce bed
- Optional: Spoon dressing over each salad bed when ready to serve. (smoked curry and the seasoning added makes dressing optional