New to SMF and smoking meats in general.

Hi all. I'm from Niagara Falls, NY. I just got a MES for Xmas and after "seasoning" it I just attempted my first smoking experiment with boneless skinless chicken breasts. I did not brine them first because i have never made a brine before. I did use a dry rub on 2 of them and the smoke seemed to take ahold of the ones that didn't have the dry rub better than the ones that did. Should i have left the dry rubbed ones in longer? any and all suggestions are welcomed as this was my first time smoking and it took me a week to figure out i wanted to smoke chicken breasts.