Smoked chicken breast

Trim the chicken breasts and salt them all over as a dry brine; put them in a plastic container.

Let the salt diffuse into the meat, covered; a couple of hours in the fridge or overnight also works.

Coat the bottom, then the top, evenly with black pepper just before smoking.

Smoke at about 200 to 225F with plenty of smoke, with a water pan in the smoker, until the outside is a nice brown colour and dry enough that the pepper will not fall off, a little over an hour to almost an hour and a half.

Lay each breast pretty side down on a sheet of foil, put a big chunk of unsalted butter on top, wrap and return to the smoker.

Finish at about 275F until the internal temperature reaches 155F; hold at 155F for about a minute, then pull off.

Let cool, then slice on a cutting board. Optionally dip the slices in melted butter before serving.