The normal meats we smoke most of the time is fatty and the things we add to the meat is not the best for us.. And is NOT on my diet. So I bought organic bone in chicken breast, removed the skin, and used a low sodium no sugar over the counter dry rub. I then placed it on my smoker at 250 degrees until it had an internal temp of 165.
Once done and cooled, I pulled the chicken and bagged it. I then used it to top my salads for the week. Ummmmm