Friday night I made smoked pit pot roast with a dry rub and mop sauce.  I used the same spice rub and mop for chicken breasts too.  A trick I have learned to add and additional layer of flavor to the meat than just smoking is to finish cooking in a roasting pan using the reserved mop sauce.  Make sure to cover completely with tinfoil so the mop does not evaporate.
The other reason to throw on the chicken breasts is to create the beginnings of a second meal.  I am going to pull the breasts (watch where your minds are going) and use the smoked chicken in the Pioneer Woman’s enchilada recipe.  This has been a big hit for friends.  I will share the details of this creation after I put it all together tomorrow.