You are so welcome. It was really something simple. I almost didn't post as I considered it unworthy compared to the other posts you see here. Aside from the brine I put no seasoning on the chicken, preferring to let the smoke work its magic. The main reason I made these was to provide some chicken for preparing other foods and those often get their own seasoning (like the BC M&C.) It never fails to amaze me what you can get from from smoke alone.
The reason I made the mini-WSM in the first place was for what I call smoking wood tests. I had quite a collection of smoking woods, mostly from my yard and neighbors yards including apple, mulberry, lilac, black walnut, cherry, oak, maple along with purchased hickory, pecan and mesquite. I wanted to know what the various woods would taste like but I was reluctant to commit an entire smoke to one wood. I load the mini with a couple hamburger patties, a couple pork steaks or country ribs, a couple chicken legs and a couple salmon and tilapia fillets. Then I do the smoke with one wood only and eat half the results immediately and bag and freeze the rest for a future review. (Someday I'll reheat all of my frozen samples and do a side by side taste test.) Anyway, that helps me to determine what wood goes best with any particular food. Since I'm interested in the smoke flavor I use no other seasoning. It's very interesting to see how the different flavors come out.
We had some of the chicken for dinner tonight. (Cooking on the stove...
) I fried some sweet red horn peppers, onions and a little cabbage. I fried in EVOO and seasoned with salt and pepper and some kind of orange-vinaigrette marinade with some of the chicken. I served that over lightly buttered spinach noodles and it came out really good.