Today I am smoking a breast. It has been sitting in a basic brine for 24 hours. It is freezing outside.. As you can see I am piping the smoke out the top with a 90 degree 3" elbow and 12 feet of dryer vent. The brine is pretty basic: 1 gallon water 1/2 cup kosher salt 1/4 sugar (white) 1/4 brown sugar 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon black pepper 1/2 teaspoon Italian seasoning After 24 hours in the brine. I let it sit in the refrig over night . I decided to use a rotisserie chicken rub. I then put it in my MES 30 for 5 hours at 250 degrees. It was awesome. IT was 165 and very juicy. I thought the rotisserie chicken rub made the skin a little too salty but the meat was very flavorful. The family liked the flavor of the skin, so I guess it is all good.