Preheat smoker to 225°F to 250°F
Use mild wood such as apple, cherry, pecan, or hickory
Trim excess fat and remove any loose pieces from the chicken breasts
Pat chicken breasts dry with paper towels
Optional: brine chicken breasts for 1 to 4 hours
Optional: coat lightly with olive oil or melted butter
Season with salt, pepper, and your preferred dry rub
Place chicken breasts on the smoker grates with space between pieces
Insert a meat probe into the thickest part of the largest breast
Smoke until internal temperature reaches 160°F to 165°F
Check for doneness after about 45 to 90 minutes, depending on size
Avoid overcooking to keep the chicken moist
Remove from smoker and rest for 5 to 10 minutes
Slice and serve after resting