Okay so the smoker will be purchased in about an hour. I am using an electric smoker and I want to break it in with chicken. Primarily because I have a lot on the freezer (costco double packs) and if I screw it up I screwed up $2.00 worth of meat. So I will probably brine, from what I have read this is almost a must but I like the idea of bacon as well. Can you brine and do bacon? Second I know about enternal temps, from what I have read I should have the smoker on at 225-250. Any rubs you guys use for chicken breasts? My wife in not huge into marinades plus being in South Central texas I can get Salt Lick BBQ sauce very easily so we just put some of that on after cooking. Any other tips? Thanks everybody!