First of all, I'll be the first to admit that on taste alone, the best chicken breast in the world can't be a thigh or leg quarter. But my wife likes me to cook white meat a lot of the time, because she's really trying to watch what she eats (and I should be too), so I try to make the best tasting healthy stuff possible.
As far as my brine goes, I generally use the same ingredients, but don't measure. For chicken, I use regular iodized salt, black pepper, granulated garlic, some Tabasco or Frank's and that's usually it. I might throw a couple of chile peppers in now and then. Once I drain and get them dried a bit, I rub with canola oil and sprinkle with rub. I'll use a couple of my different home made rubs on chicken, but actually what I've really been enjoying on it lately is Tony Chachere's Creole seasoning. It's just salty enough, gives some heat to the outside of the chicken and everybody likes it around here. As far as fuel, I normally run a mixture of briquettes and lump in my WSM, with 5 or 6 chunks of apple wood. Today's charcoal mix was RO lump and Kingsford Blue and the chicken didn't go on until a 7-pound butt and a big pan of red potatoes had already been cooked.
