Smoke It Like a Texas Pit Master with Your Electric Smoker by Wendy O'Neal

Author:Wendy O'Neal
Language: eng
Format: epub
ISBN: 9781612438122
Publisher: Ulysses Press
Published: 2018-03-23T04:00:00+00:00

Sticky BBQ Molasses Chicken

Chicken breasts don’t take long in the smoker at all, which makes them perfect for a weeknight meal. Adding molasses to the barbecue sauce is delicious.

Prep time: 10 minutes

Smoke time: 1–1½ hours

Wood chips: Hickory

Serves: 4

4 boneless skinless chicken breasts

½ teaspoon garlic powder

1 teaspoon coarse kosher salt

½ teaspoon coarsely ground black pepper

¼ cup East Texas BBQ Sauce (page 41)

¼ cup blackstrap molasses

1. Prepare the smoker’s water pan according to the manufacturer’s instructions and preheat the smoker to 275°F. While it heats, fill a medium bowl with water and add 3 or 4 handfuls of wood chips to soak.

2. Sprinkle the chicken breasts with garlic powder, salt, and pepper. In a small bowl, combine the barbecue sauce and molasses. Reserve half of the sauce for serving. Brush the chicken breasts lightly with the remaining sauce.

3. Set the chicken breasts on a middle rack of the smoker. Add a small handful of the soaked wood chips to the chip loading area, adding wood chips every 30 minutes. Baste chicken with additional sauce after 1 hour. The chicken is done when it reaches an internal temperature of 165°F, 1½–2 hours.

4. Serve while hot, along with reserved sauce, if desired.

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