This recipe is for 8 or more chicken breasts, skinless and boneless.
Brine:
4 cups of cold water
4 1/2 Tablespoons kosher salt
1 Tablespoon chopped garlic
Stir everything together in a stock pot.
Place the chicken in the pot with the brine mixture. Refrigerate overnight or a minimum of 2 hours.
When ready, remove the chicken from the brine and rinse. Rub the chicken with Olive oil on both sides. Season with any rub you like generously on both sides.
Smoke chicken in smoker at 225 degrees for 2-3 hours, monitor the temperature. When the meat internal temp reaches 165 degrees it is done.
We use the " Food Saver" to seal the meats we smoke. Store in the freezer in individual servings. We place the bag of meat in a pot of hot water to warm it up. This way it doesn't get dried out and stays moist.
