I brined 4 large whole breasts in a very simple solution (4 cups water, 30g salt, 30g brown sugar) for 1-1/2 hours, rinsed and patted dry. I had some cajun spice mix left over from the last time I made dirty rice which I applied liberally. Smoked at 225F until thickest part of breast was 165F using one small chunk of apple wood.
The chicken came out amazing. The thickest part was incredibly juice, the thinnest part not dried out. The brining seemed to do a great job without making the chicken salty. This will become a staple here, what a deliciously healthy way to eat chicken!
