Rinse the chicken meat under cold running water. Set aside on a thick pad of paper towels to allow to dry. Pat the top of the chicken dry with additional paper towels.

Spray a thin coat of olive oil to act as a binder

Sprinkle some coarse salt onto both sides of the breast

Sprinkle a liberal layer of coarse pepper onto both sides

Add a coating of dry chicken rub (this is optional) such as Cajun Seasoning, BBQ Seasoning or Lemon Pepper Seasoning.

Fire up the smoker to 225 degrees and allow it to stabilize and maintain that temperature for 15 minutes

Place the pieces of chicken breasts onto the grill, ‘good side’ up, for indirect heating.

After 1 hour to 75 minutes, check internal temp, which should be around 140 degrees

Prepare a small section of aluminum foil, one for each chicken

Remove the breasts from the smoker and place one piece onto its own foil segment, ‘good side’ down

Place a small pad of butter on top of each piece and wrap aluminum foil around the meat, closing it completely.

Return the pieces to the pellet grill and increase heat to 270 degrees.

After 20 minutes, use an accurate thermometer and check internal temps at the thickest parts. You are looking for a point when the chicken reaches 165 degrees.

Once that temp has been achieved and verified, pull the chicken out of the smoker and set aside to rest. Keep it inside the foil to retain moisture.

Enjoy some of the most succulent juicy chicken you’ve ever had.