n n Combine brine inqredients in a bowl. Mix well until salt and sugar are dissolved. Place chicken breast into the brine and let it soak for at least 30 minutes.n n Remove chicken from the brine and dry each piece with paper towels.n n Combine spice rub ingredients in a bowl (reserve a small amount for the sauce). Rub spice mix into the meat until is completely covered.n n Heat up smoker to 250°F. Place chicken breast in the smoker and leave it closed for at least the first 45 minutes. Don’t peek!n n Combine ingredients for basting sauce in a bowl. Start basting chicken after the 45-minute mark. Keep basting every few minutes.n n After an hour, check internal temperature by inserting the thermometer at the thickest part of the chicken breast. The internal temperature should be at least 165°F. Once it reaches 165°F internal temperature, remove the chicken from the smoker.nn