Steps

• Watch Video

  Smoked Chicken Breast & Cobb Salad with Nichole Dailey

  

• 1

  In a large stockpot, combine 1 quart of water, peppercorns, garlic, brown sugar, and salt. Squeeze the lemon halves into the water and drop the lemons in. Bring the mixture to a simmer over medium heat and cook until the salt and sugar have dissolved. 

• 2

  Place 1 quart ice water in a container large enough to hold the chicken breast and pour the hot brine over top. Stir until the ice is melted and the brine comes down to room temperature. Place the chicken in the brine and cover. Brine in the refrigerator for 3 hours.

• 3

  When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes. If available, use Super Smoke.  

  225 ˚F / 107 ˚C

  00:15

  Super Smoke

• 4

  Remove the chicken from the brine and pat dry with a paper towel. Discard the brine. Be sure to remove any of the peppercorns that may have stuck to the chicken during the brining process.

• 5

  Rub the chicken breast with a bit of olive oil and season with Traeger Chicken Rub. Insert a wired leave-in thermometer or MEATER wireless meat thermometer horizontally into the center of a chicken breast.

• 6

  Place chicken directly on the grill grates and smoke for 2-3 hours or until the internal temperature reaches 160°F. The cook time will vary greatly depending on the size of your chicken breast, so be sure to monitor the internal temperature over the time.  

  225 ˚F / 107 ˚C

  160 ˚F / 71 ˚C

• 7

  When the chicken reaches the desired temperature, remove it from grill. Serve immediately or allow to cool at room temperature for 20 minutes, then store in an airtight container in the refrigerator. The chicken will keep for 3-4 days in the refrigerator.