Smoked Chicken Breast

Preheat the smoker to 225°F

Prepare the chicken breasts by coating them in oil and BBQ seasoning. Allow them to rest while the smoker warms up to temperature.

Smoke the chicken breasts for about 45-60 minutes, until they reach an internal temperature of about 125°F. It does not have to be exact, just approximately.

Tear off sheets of Reynolds Kitchens^® Butcher Paper, long enough to roll each individual breast. Remove the chicken from the smoker and place them on the butcher paper. Add 2 pats of butter to each one, and wrap tightly, folding in the sides to make sure the liquid will be contained.

Place the wrapped chicken back on the smoker and cook for another 30-40 minutes until the internal temperature reaches 165°F. Remove from the heat and rest for about 10 minutes before unwrapping and slicing. There will be buttery juice in the butcher paper, this is delicious to pour over the chicken.