Rub the chicken breasts all over with apple cider vinegar.

Season them on both sides with salt and pepper.

Place the chicken breasts in a shallow dish or a gallon-size zip-top plastic bag.

Add the stock, onion, and garlic.

Cover or seal, and refrigerate at least 3 hours, or preferably overnight.

When you are ready to cook the chicken, heat the smoker to 325°F.

Remove the chicken from the marinade.

Discard the marinade.

Pat the chicken dry with paper towels or a clean kitchen towel.

Apply the rub liberally, all over both sides of the chicken breasts.

Wrap each breast in 2 slices of the bacon, securing the ends with toothpicks.

Place the breasts in an aluminum baking pan.

Place the pan in the smoker and cook the breasts for 1 hour, or until their internal temperature reaches 165°F.

Remove the pan from the smoker and let the breasts rest, uncovered, in the pan for 15 minutes.

Then slice the breasts and garnish them with any bacon pieces that have fallen aside.

Serve immediately.

This is delicious with a cold beer.