I had some bad luck my first try brining and smoking chicken breasts so I have decided to make a few changes this time.
A 24 hours brine time
B 300 - 325 degrees smoker temp
C wrap in hd foil for 30 min after 165 degrees is acheived
Oh ya and being that this is only my third attempt at smoking anything I will try to resist peaking along with waiting alittle longer to put the chicken on or atleast until the smoker is up to temp...
What do you think? Great chicken or sour faces at the supper table tomorrow?