Thought I'd post a few pics of the breasts I did last Sunday. I dry brined for 3 hours with some Chicken Rub from the MM cookbook, which is the only rub I've used on chicken now for over a year. Next I put the breasts into my buttermilk brine for another 3 hours. After that I took them out, hit them with some more rub, bacon-wrapped them & gave them another hit of rub for good measure before putting them in at 275. The wood was a hickory/apple combination. I made the Chicken Sauce BBQ sauce from the MM cookbook as well. We liked it last year when I first made it- it's very, very involved to make, but well worth it. I also had some beans going with the chicken & made some Irish potatoes in the crock pot. We were pretty happy with how it turned out.