I meant to post this previously but a couple weeks ago was my first attempt at smoking chicken. I used the concepts from Jeff's book and the outcome was delicious!! I brined the chicken breasts in kosher salt, water and Dale's Seasoning in the fridge for about 2 hours. I used fresh rosemary, thyme and sage on each breast and covered with bacon to hold moisture. Smoked with apple chips at about 235 until they hit the right temp. (I'll have to look back to see what that was.) Very very good! I was concerned they would be dried out, but they were not. Brining + Bacon = The trick.