Threw a couple of breasts in the Masterbuilt for dinner tonight. Simple brine for an hour, then my rub and into the smoker. Smoked at about 240* for just over an hour to 165*. Finished off with just a little commercial sauce mixed with a little Worcestershire sauce and lemon pepper. Tasted pretty darn good, but my rub is a little to spicey for the wife. I'll need to tame it down a little.