re: Smoking Chicken Breasts

I do it often, but brining 1st is very important. I rub them with oil and whatever herbs I'm in the mood for. I use a thermometer I can read without opening the lid and never let them get over 165F. That works for nice size breasts, smaller you have to be careful.

Sometimes the breasts themselves are just dry and tough, no matter what you do they can get chewy. I like thighs for smoking better.