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.