I'm going to do my first smoke today with split chicken breast and some ABTs. I brined the chicken over night in salt, garlic powder, onion powder, whole peppercorns, a little brown sugar and a bit of the rub i'm going to use. Just got the chicken out the brine and rubbed down. Going to let it chill in the fridge for a few hours then it's time to smoke. I'm going with hickory for this smoke. Thanks to everyone for input on this site, i'll put all this info to good use. I'll try to post pics after it's done.
