A smoky and savory dish featuring chicken breasts wrapped in crispy bacon, enhanced with a flavorful brine and barbecue glaze.
Combine the water, kosher salt, and brown sugar in a pitcher, stirring until dissolved.
Ensure the salt and sugar are fully dissolved for an even brine.
Place the chicken breasts in a bowl and pour the brine over them. Cover and refrigerate for 2 hours, flipping halfway.
Flipping the chicken ensures even brining on all sides.
Rinse the chicken breasts under cold water and pat dry with paper towels.
Rinsing removes excess salt from the surface of the chicken.
Wrap each chicken breast with 3 slices of bacon, securing with toothpicks.
Overlap the bacon slightly to ensure full coverage.
Preheat the smoker to 230°F and add wood chips.
Soak wood chips in water for 30 minutes before using for a steady smoke.
Place the chicken breasts on the smoker grate, leaving space between them. Smoke for approximately 3 hours.
Use a meat thermometer to monitor the internal temperature.
Brush the barbecue sauce over the chicken breasts 30 minutes before they are done.
Apply the sauce evenly for a glossy finish.
Remove the chicken from the smoker once it reaches an internal temperature of 165°F. Let rest for 5 minutes before serving.
Resting allows the juices to redistribute for a moist result.
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