breast weekly (among other meats).

Contrary to what others have said, it can be plenty tender and flavorful. Here is what I do:

50/50 coarse salt and pepper
Smoke at 220 until internal temp is 140
Remove and wrap in butcher paper with some butter until internal temp reaches 160

Sometimes I don’t wrap it and just plop some butter on top at 140.

I use the chicken as the main, in a salad, etc. no, chicken breast isn’t my favorite poultry meat, but it’s more than serviceable