I'm planning on Smokette-ing about five pounds of skin-on, not-boneless chicken breasts tomorrow, and I'm looking for some advice. I've got a gallon of Smokin' Okie's Holiday brine chilling, and I've searched through all the posts. BUT..
-for brining chicken, I see anything from one hour to twelve hours to 24 hours;
-for cook time for breasts, I see a range of one hour to four.
So far my experience with my CS is that it's always taking a little longer than I expect until When It's Done(tm). I'm thinking overnight brine, no rub, and allowing four hours cook time to 160-170 (I plan on finishing them on the grill, so I can wrap 'em in foil if they get done early). Any advice beyond that?