Now that we're back from TX I have an urge to smoke A LOT. The other night my wife wanted chicken so I brined some chicken breasts in a Brown sugar salt brine overnight. I wrapped half the breasts in bacon and left the rest. They went on over lump and hickory splits. I put the bacon wrapped breasts on the top rack so the bacon would drip on the other breasts. This worked out well and all the chicken came out delicious and juicy. I've actually done this one time since and now I have lots of left overs. I'm thinking some smoked chicken salad sandwiches would be good.