I've always loved my slow grilled chicken that I cooked with my charcoal grill. On my first cook I cooked two filet steaks, a few 1/3 lb. burgers along with the thighs and breasts. Every thing cooked at 235 degrees. I was a little surprised that the steaks and thighs were done in less than one hour, the breasts took almost 2 hours, and the probe never got over 161 on the breast. I think I had the door opened several times for all the other food, so it seemed to slow down the cooking for the breasts.
The steaks and burgers turned out GREAT. But the thighs were not quite as moist as they are on my grill. And the breasts were super dry.
I've had no problem with these when I use to grill them OFF the coals. I did use a water bowl. I have never used a brine.
It seems some people think that cooking chicken should not be low and slow.
Anyway, the wife and I really love the boneless/skinless chicken. What's your best advice on how to cook these in a smoker?