Mix enough mortons tender quick to just about float a egg in the amount of water need to cover the breast halfs I usually do a dozen at at a time .
Add a cup or two of brown sugar to the brine and cover the meat in Tupperware .
Place in refrigerator for 6 days , take out rinse and soak in clean water overnight or up to a day.
Smoke with apple wood at around 250 . Take off and wrap in tinfoil when it's about 215 or so internal.
I freeze and take out for snacking as needed.
The guy that started me on this uses hickory and add jalapeños to make it spicy. I like the sweeter taste myself.
I actually kinda go buy feel , so some end up a bit drier and some moister .
I have to make a batch soon .
Going to try making sticks soon also.