Instructions: Brine chicken breasts (use recipe for Dan Gills brine) for 2 hours. Remove breasts from brine and rinse in cold running water.

Marinate breasts in the Italian dressing for 2 hours.

Sprinkle on rub generously on both sides of breasts and under skin if possible.

Smoke chicken breasts 240-250F with heavy flavor wood until internal temperature in thickest part of breast is 155F.

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