My first try was chicken breasts. This was the rub recipe I got from a member here (Tropics) and it worked out really well. I did not have thyme and sage, so I just used italian seasoning. I brined the breasts in salt, water and bro sugar for about 3 hours, but with the salt in the rub, I don't know that it was really needed. I set my smoker to 225 or 250, I cannot remember and went for about 3 to 4 hours. I think the IT was at about 165. They were a hit with the family.
2 tablespoons non-iodized salt (I might have cut this down a buit due to salt being in the brine)
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground thyme (used about a teaspoon and a hale of Italian seasoning, did not have Thyme or Sage)
1 teaspoon rubbed sage (used about a teaspoon and a hale of Italian seasoning, did not have Thyme or Sage)
1 teaspoon paprika
1 teaspoon black pepper
I used the same recipe rub for another chicken breast smoke where I flattened them and stuffed them with Jalepeno and cream cheese mixture.