A friend of mine had in his freezer for about a year a block of boneless, skinless chicken breasts. He dropped it off so I could thaw,trim and slice. When thawed it weighed 17 pounds, after trimming fat and alittle freezer burn it ended up being 12 pounds. 1/2 was done with a premade (shore lunch brand) jery cure and seasoning. The other my friend wanted to make a brine for. They both turned out good although the brined was a bit salty. In the pic the bottom right side of the smoker cooks alittle faster so about half way had to move some to the top. It only took 1 1/2 hours at 200 degrees to get each batch just to where they had alittle give to them. This is the first batch prior to taking out.