Step 1

Put all the wet brine ingredients into a saucepan, only using 1 to 2 cups of the water and leaving the rest aside for now.

Step 2

Heat over a high heat until the sugar and salt are dissolved.

Step 3

Remove from the heat and allow to cool completely.

Step 4

Once cooled, add to a container with the rest of the water that was put aside.

Step 5

Add the chicken breasts to the brine and refrigerate for a minimum of 4 hours or up to 12.

Step 6

Set up your smoker for a temp of 275°F.

Step 7

Remove the chicken from the brine and pat dry with paper towels.

Step 8

Mix all the dry brine ingredients together and apply an even coat over each chicken breast.

Step 9

Allow the rub to sit on the chicken for 30 minutes to bind before placing in the smoker.

Step 10

Place in the smoker and insert an internal temp probe and set it to 130°F.

Step 11

Add all the the glaze ingredients together in a saucepan and place into the smoker with the chicken.

Step 12

Once the chicken reaches 130°F internally, remove the glaze from the smoker. Put the chicken in a foil tray and add they butter. Cover the tray with foil and return to the smoker and set a timer for 155°F.

Step 13

Once the chicken reaches 155°F internally, remove from the butter bath and place on a wire rack.

Step 14

Add some butter to the glaze in the pot, mix well and cover each breast with the glaze.

Step 15

Return to the smoker and set an internal temp of 162°F.

Step 16

Once the internal temp reaches 162°F, remove from the smoker and cover loosely with foil and rest for 5 minutes.

Step 17

After 5 minutes of resting the internal temp will be 165°F and the chicken is ready to eat.

Step 18

with salad

Step 19

with steamed Asian vegetables

Step 20

with standard BBQ sides; slaw, cornbread and mac n cheese