So, I bought myself three large chicken breasts and decided to throw them in the smoker and see what happened. I had never smoked chicken before, but I did my research and fired up (er...plugged in) the smoker.
Smoked them at 235F until the internal temp was 165F at the thickest part of the largest breast. Pulled them out and let them rest for a few minutes as the rest of the food was being finished. The chicken came out very moist with a mild smoke flavor (cherry). Put on a touch of barbecue sauce left over from last week's ribs and threw it on the grill for a minute or two. I tried to get those beautiful grill marks, but the grill didn't get hot enough for "picture perfect". Oh well...still tasted great!
It was sort of a last minute thing, so I used some rub (also leftover from last week's ribs) and let them sit for a couple of hours beforehand. No brine or injecting. I figured that I'd get a good baseline and start using different techniques from there. I'm absolutely throwing chicken into my regular repertoire of smokey goodness!
For the curious, that's leftover grilled asparagus from the night before and some improvised rice & beans rounding everything out.