Hi, I currently have a chicken that I halved and am brining in the fridge for this afternoon as well as a beef shoulder roast marinating in the fridge. I was hoping to get the skin a bit crispy on the chicken and be able to shred the beef when done. I was going to put chicken in first on the bottom rack and then the beef later. How long at what temps and apple or cherry for both? Chicken was about 7lbs before I split it and the beef about 2-1/4lbs. Thanks.