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.