The meat is immersed and remains in this water so that the brine and all its flavors can be absorbed. There was an error submitting your subscription. I've used the rub on both chicken and pork to everyone's satisfaction.
If you choose to make the meat boneless, skinless, breasts then you are cutting out a lot of the fat, and thus a lot of the calories. This depends on the temperature of your smoker. Light the charcoal and allow it to heat up for about 15 minutes.