Craig, I like to fillet the breasts when I smoke them. The fillets take up the brine more evenly--I brine mine in the refrig. with equal amounts of sugar and salt. After 24 hours in the brine, I dredge the breasts in a mix of brown sugar, salt, pepper, and whatever other spices you like. I go really heavy on the brown sugar, makes em taste great, but the melting sugar makes a real mess in the smoker. When done, i slice the breasts into strips for snacking. I vacum seal them, then freeze em. They are great with cheese, crackers, and your favorite beer, wine, etc. I ran a batch New Years Day.
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"How kind it is that most of us will never know when we have fired our last shot"--Nash Buckingham
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