Brined boneless, skinless chicken breasts go in the smoker in about five minutes. Half gallon of water with half cup each sugar and salt for the brine. Half hour in a zip loc then just drain the brine off and on they go. I never rinse the brine off.
Lots of 1/2s in this so I can remember it even after (later) a few homebrews.
If we moderate this afternoon I might remember to post a photo but it's looking like a nice day and opening day of walleye on the lake so behavior may be optional.