LOL. Sorry guys, I guess maybe too many beers while waiting for the boobs to finish. They were very good, and a family hit, especially my wife and daughter who were very skeptical about anything smoked. My brother stopped by for a look, and a taste and he was quite impressed. He has been using a charcoal smoker for a few years, so his kind words were a nice surprise.
It took about 3 hours, which was a bit longer than I had timed for, but worked out perfect as they were on the table right about dinner time. Probably the time issue was because they were quite large.
I brined a bit too long I think as they were just a tad bit salty, but the flavor overall was great. I split the breasts up into two bags, two boobs each, about a 1/3 a cup of salt and 1/2 cup of brown sugar to a gallon of water. Brined for a little over 3 hours, I think next time I will do 2 hours and see how it goes. The chicken was moist but not too wet. The bacon was a nice crisp. The surprising part was that the smoke flavor was not overpowering, I would even argue that you could not taste it. I had the side vents open about half way, and the top vent open all the way. I put in the applewood chunks and they burned nice.
Richie, the seasoning you sent me was perfect. I might try a bit of pepper flake or chili powder to try and kick it up a bit, but other than that, it worked out perfect. Family was happy, I was happy, the boobs seemed happy. LOL Again, thanks to all for a great site, I don't think I would have tried it without the info I got here.
Sorry, no pics.. I was more worried about not screwing it up than taking pics. Next time, as I am thinking of trying chicken breasts with pepper jack cheese stuffed in them and wrapped again with.............wait for it............BACON. LOL.
Thanks again all, it was pretty fun.
D