The wife got me a new deli meat slicer for my bacon mostly because I couldn't get it think enough and have 2 slabs in the fridge but still have another week of curing before smoking. So decided I wanted to try out some deli style chicken breast on the smoker and slice that up since the process seems alot easier and they are on sale for 1.77 a lb. But tried to do a bit of research would a I better off dry brining or wet brining? Should I use Prague Powder in the brine. Should I brine them use a homemade salt free rub on it. I already have an idea of brining the chicken breast over night, smoking them tomorrow morning and then letting them sit in the fridge until Sunday but mostly stumped by the brining process and how I wanna tackle it.