Tender and juicy. Use lighter, fruitier woods.
I smoked 3 chicken breasts. The brine is key for tender chicken. I made a salt and dark brown sugar brine and let them soak it up for about 6 hours. I rubbed them with chipotle rub and used cherry wood for smoking.
I had the smoker at 225 and raised it up to 255 when the meat stalled out. It look about 4 hours to get them up to internal temperature of 165.
We ended up making chopped chicken sliders with sauce and coleslaw on top. While the chicken was good I don’t feel it was any more tender than other ways of preparing it. I might try to let it go longer next time.