Brined some wings last night with the brine recipe here on the forum. Took the wings our of the bring and into a large tupperware container where I added some Famous Daves spice and some hot red pepper. Put a lid on it and tumbled them to spread the spices around. Onto the smoker for 5 hours, (Big Chief). After they had a nice color to them and the smoke penetrated, I transferred them to the oven to get them to a higher temp for safey reasons and to crisp the skin as I found out, low and slow makes for a rubbery skin. The boy and I just stuffed ourselves on them. Turned out pretty good.