Ended up just playing around with a little poultry this weekend with mixed results. Did some Smoked Buffalo and BBQ Chicken Legs for the UFC on Saturday Night. And really happy with those. Coated with a little baking powder and salt. Smoked at 225 for 30 minutes then coated with sauce and cooked at 400 for like 15 minutes and they were done. Good crispy skin sauce was nicely rendered got the flavor the sauce without all the mess. Did Smoked Boneless Skinless Chicken Breast today. Brined for an hour. Put a sweet rub on them and turned up the smoke on them until they looked a little cooked. Then wrapped in foil with a little butter and cooked them to 155. They were good but not as moist or tender as I expected but did forget a water pan. Overall a good weekend.