Stlsportster
Babbling Farker
I'll peak at the membership, didn't see it before. Also thanks for the link to the post on the square tubes / raising the coal basket to grill on...that looks worth a try.
Mind sharing your process on smoking the boneless skinless chicken breasts? Did you do those on the PBC grill at normal height for a couple of hours (after brining and rubbing)? Those look awesome.
Simple brine of 1/4c kosher salt and 1/4c brown sugar dissolved in 1Qrt of water. Make sure it's cooled before you put the chicken in. I usually add a little less water and dump in some ice cubes to cool rapidly.
Place in ziploc bag or Tupperware type container. Brine for about 4-6 hours. Too much more than that can leave the chicken salty. Rinse them and pat dry.
I coat them in olive oil and then use rub. PBC all purpose rub is good..so is Plowboys Yardbird. Then just smoke at regular grate height until desired temp.. I usually take mine a little over 165.