Made these tonight and they were great. Started with two bonless skinless CB's and pounded them a little then marinated them in an Apple Chipotle brine. I first seared them a little to get some caramelization then moved to the cold side of the smoker. I used some bacon on top to keep them from drying out. About an hour later over Apple wood and they were great. The combination of the marinade and apple smoke was great and they were nice and juicy thanks to the short cooking time and the bacon (which we will crisp up in the morning for breakfast). You have to try this.