1. Optional Step: In a large bowl, combine the water and salt until it dissolves. Add the chicken breasts and refrigerate for 4 hours. Remove chicken breasts from salt solution and pat dry.
2. In a small bowl, combine brown sugar, paprika, garlic powder, and onion powder.*
3. Sprinkle the chicken breasts with the spice mixture, making sure to cover all sides. Allow to rest for 15 minutes while you prep your smoker or grill.
4. Prepare your smoker according to manufacturer’s specification and heat to 250˚F (or follow the instructions in the article above – click here to jump up there – for smoking on a regular grill using a foil packet of wood chips or pellets).
5. Place the chicken in the smoker and cook for 50–90 minutes or until a thermometer registers 160˚F in the thickest part of the breast. (It is best to use a probe thermometer to continuously monitor the internal temperature of the chicken. If using an instant-read thermometer instead, start checking the temperature at 50 minutes).
6. Remove the chicken from the smoker and place on a platter. Allow to rest for 5 – 7 minutes before slicing.
7. Sprinkle the chicken breasts with the spice mixture, making sure to cover all sides. Allow to rest for 15 minutes.

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