hey everyone I have been using my smoker a lot since I joined this forum and have made a little bit of everything since I have started. I also help out a lot with missions fund raising at my church and when my church decided to do a dinner to raise money in youth I figured I would volunteer my skills with a smoker. Well no-one else at the church uses a smoker so it turned into me smoking about 100 boneless skinless chicken breasts for the event on multiple smokers the are owned by myself and others in the church (who again don't use their smokers but figured I could use theres to make it easier to smoke so much). I have done smoked boneless skinless chicken breast a few times but I haven't actually taken the time to get on hear and ask you guys for suggestions and mine seem to be missing something. What temperatures do you run your smoker at for this? how long do you brine? do you use water in your water pan? any and all information would be hugely appreciated as we may do this again in the future and with this many people buying tickets for the event I really want to make sure that this ends up being some amazing chicken! if you could give step by step on how you do it I would be even more ecstatic because it will allow me to try many different ways on test runs before the day of the event! Thanks in advance all of you gurus of the smoker!