Combine the water and salt and stir until the salt has dissolved. Place a cup of ice into the solution to cool it down.
Put your chicken breasts in a food storage container and pour the brine over top of the chicken and then seal. Place the container in the refrigerator 1-6 hours.
Remove the chicken breasts from the brine and pat dry. Sprinkle rub on each of the breasts and place them directly on the grates of your smoker.
Smoke the chicken breasts at 225 degrees until the internal temp hits 165 degrees.
Let the chicken rest for five minutes before serving.