Be sure to know you know your smoker and how to prep it for smoking. I use an electric smoker and prefer to use apple disks for smoking all my meat.
I start by prepping my smoker, I use an electric smoker. I start by removing my chip holder, water bin, and racks out of your smoker and capping off my exhaust pipe.
Fire up the smoker by raising the temperature on the dial
Fill the water dish and chip holder
Place in your chips and once they start to smoke put in your water tray. I find I can get a good smoke faster by doing this method.
While the smoker is coming up to smoke and to the temperature I preparing the chicken.
Rub down your chicken with some olive oil and then your seasoning, I used a dry rub of Tequila Lime.
Spray down your smoker rack with nonstick spray and set out your chicken breast onto the racks
Slide racks into your smoker once it has a good smoke going and is warm enough. I remove my pipe cap at this time to allow the smoke to leave a bit.
Smoke for about 3 hours in your smoker, be sure to keep checking your smoke and your temperature as well.
When I could tell my chicken was coming close to the temperature I started to prep the veggies and all other side items my family wanted. We went for a buffet-style so the kids could make theirs however they wanted to!
Remove your chicken when it has reached an internal temp of 160 (I love using a digital thermometer for this part takes out the guesswork if it's cooked or not)