Smoked Chicken Breasts with Texas Twister®
★ Issue CMSC·24–001 · Published 11 Feb 2024
BBQ/SmokedCaribbean/Jerkchicken

Smoked Chicken Breasts with Texas Twister®.

A mayo-and-spice paste locks in smoke and keeps these chicken breasts moist from start to finish

PREP 10 min
COOK 90 min
TOTAL 25:40h h
SERVES 4 people
HEAT medium
BLEND RATING 4.9 140 reviews · Chain Reaction®
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You'll need
SmokerInstant-read thermometer12-inch cast iron skillet

A mayo-and-spice paste locks in smoke and keeps these chicken breasts moist from start to finish

Ingredients

For the Chicken:

  • 4 chicken breasts/thighs, boneless, skinless
  • 1 Tablespoon mayonnaise
  • 2 Tablespoons Casa M Spice Co® Texas Twister®

Method

  1. 01

    Mix the rub paste

    2 min

    Stir mayo and Texas Twister® together until it looks like wet beach sand—slightly stiff and hard to work with, but that's exactly what you want for a tight seal on the meat.

  2. 02

    Coat the chicken

    3 min

    Add chicken to the bowl and work that paste onto every surface, getting into the crevices and under any loose skin. Thorough coverage is what locks in the smoke.

  3. 03

    Cold rest overnight

    24h m

    Cover and refrigerate up to 24 hours so the spice and mayo penetrate the meat and form a proper bark base before heat hits it.

  4. 04

    Preheat the smoker

    15 min

    Bring your smoker to 225°F and let it stabilize—a steady, clean 225 is your target for even, gentle smoke penetration.

  5. 05

    Smoke until 150°F

    1h 30m

    Place chicken in the smoker and monitor the internal temp carefully—you're looking for that 150°F mark where the meat's just cooked through and the outside's still tender from the low heat and smoke bath.

  6. 06

    Sear on high heat

    4 min

    Throw it on a screaming-hot grill to crust the outside and push the internal temp to a safe 165°F, giving you color and texture without drying out the meat.

  7. 07

    Serve

    Let it rest 5 minutes if you can wait that long, then slice and serve with your favorite sides.

From Mike's Notebook

01

Mayo under the rub keeps chicken from drying out; the fat bastes from inside while smoke penetrates outside.

02

Don't skip the sear at the end — it breaks the pellicle and builds a real crust, not just bark.

03

Boneless breasts cook faster than thighs; check temp at 2.5 hours, not 3, to avoid overcooking.

Nutrition

195 Calories / serving
35 gProtein
5 gTotal Fat
1 gSat. Fat
1 gCarbs
0 gFiber
0 gSugars
170 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

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