3 chicken breasts, bone in
Rinse and remove the skin and excess fat from the chicken breasts. Put breasts into a plastic bag and set aside. Pour the marinade over the chicken breasts inside the plastic bag, remove the excess air and seal tight. Place in a bowl in case of leakage, and refrigerate for 8 hours or over night. Prepare your smoker and get it stabilized at around 250° F. I used apple wood for this cook. Pour off the excess marinade from the chicken and discard. Rub all surfaces of the chicken generously with your favorite spice rub. Place the chicken breasts in the smoker for about 1 1/2 – 2 hours. Note: Take it off when the temp of the meat (measured at the center of the thickest part of the breast), reaches about 160 degrees on a digital thermometer. Most charts list 167 degrees as the temp for being done. 160 degrees is thoroughly cooked, but still very moist and tender. 167 degrees tends to be more dried out and a bit on the chalky side.
2 c frozen concentrate orange juice (no water added)
1/2 c soy sauce
1 T garlic powder
Mix the marinade ingredients together. (Remember, do not add water to the orange juice!).
your favourite spice rub