Had four bone in chicken breast and to the smoker they went,,, read about them and most seem to think that they tend to dry out,, but what the heck we will try it whats there to lose,, put some spices together and rubbed them about 2 hours before i wanted to smoke them ,, smoked them for 2 hours at 230 degrees, after the first hour mopped them wth bbq sauce . pulled them out at an internal temp of 160.. they were great flavorful and moist,, I think having a water smoker helped keep them moist,, give it a try
