Preparation:
Brine the chicken breasts (use recipe for Dan Gill's brine) for 2 hours. Remove breasts from brine and rinse in cold running water.
Pat dry on paper towels. Marinate breasts in the Italian dressing for 2 hours.
Generously sprinkle on rub on both sides of breasts and under skin if possible.
Smoke chicken breasts 240-250F with strong to medium flavor wood. Mop every 30 minutes on both sides. Remove from smoker when internal temperature in thickest part of breast reaches 155F.
This method works well for grilled chicken also | 