Well wasn't going to smoke today, but my oldest daughter asked for smoked ribs. So I caved in and agreed. Also decide to give a chicken a shot. My wife prepped all the food this time since I was shovelling stone. We used Pineywoods brine, but not overnight. It was in brine for about 4 hrs. Popped the ribs at 225 for 3 hrs. Then wrapped with foil. Cranked up the heat to 310 an inserted chicken. Temp in the breast hit 150. Took the foil off ribs. Smoked until chicken hit 170. All looks great and smells even better. Time to serve. Now the disappointing part. The chicken was still not cooked at the bone in the thigh area. Breast was fully cooked. Had to sample it. It was Awesome. We Wrapped in foil and will finish cooking it in the oven tomorrow for dinner. Wish it was fully cooked. Enough said, here are some pics.