Electric Smoker - Boneless/Skinless Chicken Breast [Advice Needed]

I read a post about a good method to use is to dry brine with salt, seasoning of your choice and baking powder. Questions I have are: 1.) how much salt and baking powder to use? 2.) Is this still a good method or do you guys have any other input?

I just started getting into smoking more. Tried a brisket twice on my electric smoker and it was.......not ideal lol. Smoked a pork loin and it was fantastic. Smoked a rack of baby back ribs and it was delicious, just trying to try out new things.