How Long to Cook Chicken Breast (Boneless, Skinless) in the smoker

Specification: 8 oz boneless skinless chicken breasts, wet brined in 5% salt-sugar solution for 2 hours, rubbed with oil

Target Temp

250°F (121°C)

Indirect Smoke

Total Time

60–75 mins

Total Cook Window

Flip Mark

No Flip

Continuous Cook

Internal Safe Temp

160°F (pull) → 165°F (74°C) after 10-min rest

USDA Safe Pull

COOK MODE

Live timer · flip prompt · target temp · rest stage

Start cook

3-Step Execution Protocol

Preheat & Prep

Preheat smoker to 250°F (121°C) with your choice of wood. Prepare chicken breast (boneless, skinless) (8 oz boneless skinless chicken breasts, wet brined in 5% salt-sugar solution for 2 hours, rubbed with oil). Spray lightly with high-smoke-point oil.

Cook

Cook for 60–75 mins. Do not flip; allow surface to develop undisturbed.

Check & Rest

Firm bounce, golden amber surface with light smoke coloration, thickest center reads 160°F carrying over to 165°F. Confirm internal temperature reaches 160°F (pull) → 165°F (74°C) after 10-min rest. Rest for 10 minutes before serving.

Verification Basis & Testing Rig

USDA FSIS Safe Poultry Minimum (165°F rested); Traeger Smoked Poultry Brine Protocol.

Pro Tip: A 2-hour wet brine is essential for smoked chicken breasts; because the meat is ultra-lean, brining traps water inside against the dry wood smoke.

Related smoker Cook Times

St. Louis Style Pork Ribs (3-2-1 Method)

225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)

Pork Butt / Boston Butt (Pulled Pork)

250°F (121°C)8–10 hours (approx 75 mins per lb)

Whole Chicken (Spatchcocked)

225°F (107°C) smoke / 375°F (191°C) crisp finish2–2.5 hours

Baby Back Pork Ribs (2-2-1 Method)

225°F (107°C)4.5–5 hours (2h smoke, 2h foil, 30-60m glaze)

Bone-In Turkey Breast

250°F (121°C)2.5–3 hours (~25-30 mins per lb)

Crispy Smoked Chicken Wings

225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)