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Let the breasts cook for 40 minutes, then brush the breasts again with maple syrup. Turn the breasts and brush the underside with maple syrup, and close the lid of the smoker. Brush the breasts every 30 to 45 minutes, until they are done. Test the internal temperature of the breasts after 2 hours of smoking.Use a meat thermometer and insert it in the thickest part of the breast. Remove the chicken from the smoker when the internal temperature is 160 degrees F. Remove the chicken from the smoker, tent with aluminum foil, and let rest for 5 to 10 minutes.Test the internal temperature again -- it should now be at 165 degrees F. If it has not yet reached 165 degrees F, tent the breasts again and let them rest another 5 minutes.emove the chicken from the smoker, tent with aluminum foil, and let rest for 5 to 10 minutes. Test the internal temperature again -- it should now be at 165 degrees F. If it has not yet reached 165 degrees F, tent the breasts again and let them rest another 5 minutes.
Bone-in, skin-on chicken breasts: cook about 30 minutesSkinless, boneless chicken breast halves: cook 15 to 20 minutesSkinless, boneless chicken breast cut into 2-inch pieces: cook about 10 minutes.1  Bone-in, skin-on chicken breasts: cook about 30 minutes. 2  Skinless, boneless chicken breast halves: cook 15 to 20 minutes.one-in, skin-on chicken breasts: cook about 30 minutesSkinless, boneless chicken breast halves: cook 15 to 20 minutesSkinless, boneless chicken breast cut into 2-inch pieces: cook about 10 minutes. 1  Bone-in, skin-on chicken breasts: cook about 30 minutes.