Method

1. Combine salt and water solution as per below formula stir until dissolved
2. Add brine and chicken in food safe bowl/container and leave overnight in the fridge over night
3. Remove from brine prior to smoking, pat dry 4.Place in smoker for 1-2hrs depending on the size of the breast
4. Smoke until an internal temperature of 165f is achieved
5. Rest for 30min

Smoker Temp: 250°F

Tips

Chicken weight + water weight x 0.025 = how much salt you need
You can add apt rub after the brining process