Smokin’ Harissa Chicken Breast


  • 6 Chicken Breasts, boneless and skinless
  • 3-4 Tbsp of Harissa paste (a spicy Moroccan sauce, if you’re not a fan of spice you can swap out for a BBQ sauce as well)

For the brine


  1. Dissolve together ingredients for the brine.
  2. Cover chicken breasts in brine and place in fridge to brine for a minimum of 4 hours. Overnight is best!
  3. Preheat your Bradley Smoker with Oak Flavour Bisquettes to 122°C (250°F).
  4. Remove chicken from brine, rinse and pat dry.
  5. Slather chicken in Harissa paste.
  6. Smoke for 1-2 hours or until an internal temperature of 74°C (165°F) is reached. After one hour has passed, watch the internal temperature and remove from the smoker just before hitting 74°C (165°F) and it will be just right!


Recipe by Lena Clayton, compliments of Bradley Smokers

Honey Sriracha Smoked Side Ribs


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Ingredients ·         1 Rack Pork Side Ribs ·         ½ cup Honey ·         4 Tbsp Sriracha ·         1 Tbsp Salt ·         2 Tsp Black Pepper ·         2 Tsp Garlic Powder ·         Bradley Flavour Bisquettes – Hickory, Pecan or Whiskey Oak ·         … Continue reading