U225X PUBLIC-SAFE RECIPE SUMMARY

RECORD: FOOD-036
TITLE: Smoked chicken breasts
SOURCE: Local public-safe conversation export; not a transcript

SUMMARY
Smoke boneless skinless breasts at 225–250°F with a simple seasoning. Even thickness, optional brining, and a thermometer matter more than a fixed time.

OPTIONAL BRINE
- 1 quart water
- 1/4 cup salt
- 1/4 cup brown sugar

METHOD
1. Pound the breasts evenly or brine 1–3 hours.
2. If brined, rinse lightly and pat dry. Use olive oil or mustard as a binder, then season with salt, pepper, garlic powder, onion powder, and paprika.
3. Smoke at 225–250°F. Apple, cherry, or pecan are mild wood options.
4. Begin checking around 1.5 hours, but use internal temperature rather than the clock.
5. Pull around 160–162°F and rest 5–10 minutes. A foil-and-butter finish is optional if the surface is drying.

LIMITS
Timing depends on thickness and the smoker. Keep raw chicken separate and verify the finished temperature with a thermometer.

PROPERTY OF U225X / PUBLIC-SAFE IMPORT