Brined the chicken (5% salt + 3% sugar), rubbed it and left it in the fridge on a rack overnight loosely covered with cheesecloth. In the smoker with cherry wood at 250 F to 160 F internal. The beans are white beans with tomato sauce, mustard, vinegar, Worcestershire, brown sugar, pork rub and a mixture of diced bacon, onion and garlic sautéed together. I rubbed and smoked a pork tenderloin to 140 F yesterday, diced that up this morning and mixed it into the beans and tossed them in the smoker with the chicken. Potato salad completed the meal. Apologies for the lack of smoker pics, I'm using an unmodified Bradley and don't like to let the heat out if I can avoid it.