Get a 2 gallon ziplock and some Morton's Tenderquick. Take the breast meat and create boneless, skinless halves. Weigh how much meat you have. This dry cure works for up to 5 lbs. of meat.
5 tbs Tenderquick
2 1/2 tbs. brown sugar
1 tsp. garlic powder
1 tsp. fresh cracked pepper
Combine the cure ingredients well. Put meat into ziplock and pour cure over meat. "Work" the bag thouroughly to coat the meat well on all sides. Refridgerate and "work" the the rub into to meat evenly once a day for five days. Before smoking, soak the meat in cold water for one hour and then pull out and pat dry. This takes the salt "burn" off the outside of the meat. Smoke until 165 internal and baste with garlic butter during the cook. Refrigerate one more day after the cook. Slice thin across the grain and you will have some sandwich meat to die for.