I lost 35 pounds last year by basically eating boneless skinless chicken breasts for 2 meals every day (with other stuff, of course, but this was the base for every meal).
I brine them for 2 hours, roll in seasoning and smoked each breast in flat pieces of foil with the edges lifted, to catch the drippings. Just added a little bit of red wine in the bottom to keep them from drying out. You can flip them if you like, but I never do.
I will have to say, it's not brisket or pulled pork. But I have a cholesterol problem and this allows me to keep up with the hobby and not have a stroke at the same time.
With that said, they're a whole lot better when you soak them in EVOO and wrap them in bacon!