Smoked Bacon Wrapped Chicken Breasts

"From smoking news letter."
photo by SmokinNoob photo by SmokinNoob
photo by SmokinNoob
photo by Sage B. photo by Sage B.
photo by Kimberly M. photo by Kimberly M.
photo by Romero V. photo by Romero V.
photo by Joseph K. photo by Joseph K.
Ready In:
5hrs 30mins




  • Brine:

  • Pour the water into a pitcher then add the salt.
  • Stir until the salt is dissolved and the water returns to clear. Add the brown sugar and stir until dissolved.
  • Pour the brine over the chicken breasts until covered, cover with lid or plastic wrap and place the bowl in the fridge to keep cold.
  • Soak the 6 chicken breasts in a deep glass container for 2 hours flipping them over at the halfway mark to make sure they were evenly submerged.
  • Preparing the Chicken Breasts:

  • After rinsing the breasts to make sure there was no extra salt on the outside of the meat, Lay the breast down in the brining bowl and cover them with rub.
  • Lay 3 strips of bacon butted up against each other on a cutting board or flat surface. Lay one of the breasts across the bacon leaving enough bacon on the left side to wrap it over just a little.
  • Roll the breast over a couple of times to completely wrap it in the bacon and use toothpicks to hold the bacon in place.
  • Smoking the Chicken Breasts:

  • Setup the smoker for about 230 degrees for best results, and add dry and soaked wood chips.
  • Once the smoker is ready, go get the chicken breasts and place them directly on the grate leaving about 1 inch of space between them to allow the smoke to completely surround them.
  • Estimate about 3 hours of cook time but that will depend on the thickness of the chicken breasts that you purchased.
  • About 30 minutes before they are finished, brush a light coating of barbecue sauce all over the top of them.
  • There done when a safe internal temperature of 165 degrees is reached.

Questions & Replies

  1. I see in the directions that it says “place directly on the grate,” I’m assuming that means direct heat and not indirect heat, but I thought that I would ask anyways. Do you cook as direct heat or indirect heat? Thank you!


  1. Excellent recipe! Followed it fairly close, with only some deviation on my times for brine & smoke. Smoked with apple wood in my masterbuilt 40. Had a couple friends over for dinner & got great kudos from everyone! Breasts stayed moist & we're very flavorful. Used Kinder's roasted garlic BBQ sauce to baste & spade L ranch chicken seasoning for my rub. Had to throw some worcestershire on before I rubbed the chicken down because I rarely smoke without it. Overall A+!
    • Review photo by Sage B.
  2. This is the best chicken we’ve ever had. My husband has outdone himself once again using this recipe.
    • Review photo by Kimberly M.
  3. I made a few alterations to this dish. First was i allowed the chicken to sit in the brine for about 6 hours before i started cooking it. Second i made some honey bbq sauce for the sauce and a good chicken rub for the base. Cooking was only about an hour and 20 mins was delicious and moist. Next time ill use a lower heat to try and infuse more of the apple wood smokey flavor. All in all it was amazing and ill definitely be making it again.
    • Review photo by Joseph K.
  4. Made this exactly as written and it was fantastic. I just recently started dabbling in smoking and this was my favorite by far. it took about 3 hours with my smoker temp hovering around 225 (pretty large pieces of meat).
  5. Excellent smokey flavor (I used applewood) and the bacon really helps keep the chicken moist. My first attempt at smoking and it worked brilliantly! I'm proud they came out looking a lot like Papa D's.


  1. Didn’t have to treak anything. It’s an excellent recipe.


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