Whatt wood?
 

I'm going to try to smoke (weather permitting) some boneless, skinless chicken breasts. I have about 8 that I stuck in a brine for about 24 hours(I know this is excessive for the cut, but I am still experimenting).
My question to you is, in the brine I threw in some cored, sliced apples. Should I smoke with chunks of apple wood? Or I have pecan, cherry, and mesquite(all chunk). I will gladly take advice. I am here to learn.

Go as light as you can with the smoke, preferably a fruit wood. And not much of it, as poultry absorbs smoke super easy.

I like to use cherry on chicken. I would not use the mesquite.

+1 on the Cherry... lightly

^+1 more on the cherry
^+1 on lightly

Cherry will work well and give the chicken a nice mahogany color.

+1 on the color which would look great on those pale breasts

I like apple. just go lightly on the smoke.

I also like apple wood for chicken but will be tring some cherry next week.