Fourteen pounds of chicken parts, mainly from Winn Dixie.
Some were frozen, some fresh.
One and one half hours in Tips brine. http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-poultry
I did add some ground pepper and pepper flakes.
Rinsed and then the big pieces got SPOG and went to the bottom rack.
The wings got Jeffs rub and to the top rack.
The WSM has R.O. and apple chunks managed by the guru at 250.
Have a great day!!