I'm smoking some chicken pieces and pork loin today. I'm comfortable with the pork loin, not sure on the chicken as it's my first time. I've got some thighs and legs with bone and skin, but the breasts are boneless skinless which worries me a bit. Was planning on aiming for 230-250 temp. I'm guessing that will be about a 2-3 hour smoke, but I'll be going off IT of the meat. I plan to pull the pork loin at 140 and give it a 30 minute rest or so. What temp should I pull the chicken at? Should I foil and rest it for 30 or so as well?