How Long to Smoke Chicken Breast at 300 Degrees

Smoking chicken breast at 300 degrees Fahrenheit produces exceptionally juicy, tender and flavorful results, but nailing the cook time can be tricky. Undercooking leaves raw chicken unsafe to eat, while overcooking dries it out. Follow this guide to learn exactly how long to smoke boneless, skinless chicken breasts at 300°F to get perfect results every time.

Why Smoke Chicken Breast at 300°F?

Smoking chicken breast between 225°F and 275°F is common, taking 1-2 hours to fully cook. At 300°F, the higher temperature cuts the cook time nearly in half while still infusing plenty of smoky flavor. This makes 300° an ideal target temp when time is limited.

The hotter temperature also gives the exterior a chance to caramelize before the interior overcooks. If you prefer dark, crispy chicken skin, smoking skin-on breasts at 300° produces excellent results.

Smoker Prep

• Set up your smoker and preheat to 300°F. Any type of smoker will work well including electric, pellet, charcoal, gas and kamado styles

• Use your favorite smoking wood like hickory, apple, cherry or pecan. Avoid heavy smoke woods like mesquite which can overpower the mild flavor of chicken.

• If possible, place a water pan or aluminum foil pan filled with water in the smoker. This provides humidity to help keep the chicken moist.

Chicken Prep

• Start with boneless, skinless chicken breasts for the fastest cook time. Bone-in and skin-on will take longer.

• Trim excess fat and flatten to an even thickness, ideally 1⁄2 to 3⁄4 inches thick. This promotes even cooking.

• Brine the chicken for 1-2 hours in a saltwater solution to boost moisture and flavor (optional).

• Pat the chicken dry with paper towels. Then brush or rub lightly with oil.

• Season as desired. A simple blend of salt, pepper and smoked paprika works very well.

Estimated Cook Times

Cook times will vary slightly based on the size, shape and thickness of the breasts along with your smoker’s particular hot and cool spots. For approximate times:

• 1⁄2 pound boneless, skinless breast: About 30-35 minutes

• 1 pound boneless, skinless breast: 45-55 minutes

• Bone-in, skin-on breast: 55 minutes to over 1 hour

The best way to test doneness and avoid overcooking is to use an instant read thermometer. Chicken is safe to eat at 165°F. After smoking, let rest 5 minutes before serving. The temperature will rise slightly as it rests.

Step-by-Step Instructions

Follow these simple steps for perfect smoked chicken breast at 300°F every time:

1. Preheat smoker to 300°F. Add smoking wood chunks or pellets.

2. Rinse chicken breasts and pat dry. Trim excess fat. Flatten to 1⁄2 – 3⁄4 inch thickness.

3. Brine chicken for 1-2 hours if desired. Rinse and pat dry again.

4. Lightly brush or rub chicken with oil. Season generously with favorite spices.

5. Place chicken directly on grill grates or in a smoker box. Do not overcrowd.

6. Smoke with lid closed until breasts reach 165°F internally, 30-60 minutes.

7. Remove chicken from smoker. Tent loosely with foil and let rest 5 minutes.

8. Serve warm. Goes great on sandwiches, salads, tacos and more.

Tips for the Best Results

Follow these tips for incredibly moist, juicy smoked chicken breast at 300°F:

• Don’t peek! Limit opening the smoker so you don’t lose heat and moisture.

• Use a water pan. The water pan or foil pan filled with water adds humidity inside the smoker.

• Cook to temp, not time. Chicken can cook faster or slower than expected. Take its temp.

• Let it rest. Letting the chicken rest after smoking allows juices to redistribute evenly.

• Keep it moist. Brining, spritzing with juice or wrapping with bacon helps prevent drying out.

• Try different woods. Switch up mild smoke woods like apple, pecan and cherry to vary the flavor.

Common FAQs

Here are answers to some frequently asked questions about smoking chicken breast at 300°F:

Is 300°F too hot to smoke chicken?

No, 300°F is an ideal hot-and-fast smoking temp for chicken breast. The heat speeds the cook time while still infusing smoke flavor.

Should I brine chicken before smoking it?

Brining is optional but highly recommended. It seasons the meat and makes it incredibly juicy.

What if I don’t have a smoker? Can I roast chicken at 300°F instead?

Yes! Roasting in the oven at 300°F will cook the chicken through evenly. Results will be similar but you’ll miss out on the added smoky flavor.

Should I wrap chicken breasts in foil or bacon while smoking?

Wrapping in bacon adds nice flavor and moisture. Foil can also help prevent drying out but may reduce smoke absorption.

What internal temp should I pull chicken from the smoker?

Always cook chicken to 165°F minimum for food safety. Juiciest results come from pulling it at 165°F and letting the temp rise 5°F as it rests.

Can I smoke frozen chicken breasts at 300°F?

Not recommended. Always thaw chicken fully in the fridge before smoking to ensure food safety and proper cook time.

In Summary

• Smoking boneless chicken breasts at 300°F takes 30-60 minutes depending on size.

• Brining adds moisture and flavor. Prepping an even thickness promotes consistent cooking.

• Use an instant read thermometer to test doneness instead of cooking by time alone.

• Let chicken rest 5 minutes before serving so juices can redistribute evenly.

• Follow these tips and your 300°F smoked chicken will turn out perfect every single time.