I guess I'm the odd man out. I've never been pleased with brined chicken. I think it just takes on too much salt. I might be doing something wrong, but I just don't care for it.
I agree with the bacon thing (bacon make everything better). But, if you really are throwing health out the window, you can always reduce bacon to hot grease and inject it in the chicken while the grease is still liquid. I have done that with boneless skinless breasts, and man-o-man is it good.
However, since you got boneless skinless, I'm guessing health reasons were being considered. Now, this isn't smoking, but the best way to keep chicken moist (skin or not) is to coat it in mayo and cook it at high heat (grilling temps). I like to take about a cup of mayo and add diced garlic, black pepper, salt, onion powder, and a little bit of ground cloves. Mix it up and slather it on the chicken. Grill it to 160 and smile.