I have a pair of big split breasts with skin and bone. They've been in a brine overnight. The brine is in part the remainder of a little batch of rub I made a little while back for a pork project. Mainly paprika, salt, brown sugar with spices. For wood, I have a choice of maple, apple, or hickory. I've been burning maple just because I still have a lot of it. Lump and briquettes on hand, and an absolutely perfect calm partly-sunny day. Too early to start yet. I'm planning on not more than three hours cooking but I might need more because these are the largest split breasts I've ever worked with. I might go get the fire ready but not light it yet.