Brined some chicken breasts in Tip's Brine for 2 hours. Coated in rub Wrapped in bacon and into the Smoker. I smoked them at 225F for about an hour and a half until they hit 150F, then I turned the heat on high to crisp the bacon. Pulled them at 165F. Didn't get a sliced shot, they went too quick. They were really good.