Step 1

To prepare the brine, bring 2 cups of water to a boil in a small pot. Add the salt and sugar, and stir to dissolve. Add the rest of the ingredients, excepr the remaining water, stir and remove from the heat. Cover and let cool, then mix with the rest of the water and chill to below 40F. To chill the brine faster, substitute some of the water for ice.

Step 2

Place the chicken breasts in the brine and keep refrigerated for 4 hours. Remove the breasts from the brine and pat dry with paper towels. Refrigerate for a few more hours, uncovered, to dry, if time permits.

Step 3

Preheat smoker to 225F at the grate level.

Step 4

In a large cast iron skillet, heat the cooking oil and butter, over medium-high heat. Sear the chicken breasts, skin side down, about 1-2 minutes or until the skin is golden brown.

Step 5

Rub the chicken with the dry rub. Pat down to make the seasonings stick.

Step 6

Transfer the chicken breasts to the smoker, skin side up.

Step 7

Smoke at 225F for about 40-60 minutes, or until the internal temperature reaches 150F.

Step 8

Brush the breasts with BBQ sauce and continue smoking for another 5-10 minutes or until the internal temperature reaches 155F and stays there for a minute.

Step 9

Remove the chicken from the smoker, let rest for 5 minutes and serve with your favorite side dish.