Well, Friday I was in charge of cooking for 20 people that were coming over for an early Easter celebration. The menu consisted of baby back ribs, chicken, and pork tenderloin. I used pecan for the very first time and I was thoroughly impressed! It seemed similar to hickory but more mild and sweeter. I will be using it again for sure! Cooked everything 2-2-1 at around 225-235, spritzing with a 4-1 apple juice/ captain morgan's spiced rum combo once an hour. I dry rubbed the ribs with brown sugar/ tony chacheres cajun seasoning. I brined the chicken/ pork tenderloin 24 hours with the following, compliments of Meowey. For 2 quarts of Brine 5 Cups Water 1½ lbs Ice 3 oz. by weight Salt ½ Cup Brown Sugar 3 Bay Leaves (Crushed) ½ tsp of Ground Pepper,garlic powder, onion powder 1. Bring water to a boil in a pot. 2. Add salt and sugar – stir to dissolve 3. Add Bay leaves, pepper, garlic powder,onion powder– stir 4. Remove from heat 5. Add ice and stir to cool brine 6. When brine is cooled, placed chicken, porked (seperately)in a container, pour in brine, cover, and refrigerate for 18-24 hours. I then rubbed the tenderloin with olive oil, ground coarse pepper, kosher salt. I tried a cajun injector (Creole butter) and rub for the chickens and it may be the best I've ever had! The finishing sauce was 1/2 Sweet Baby Rays original, 1/2 Sweet Baby Rays Hickory & Brown Sugar. I then thinned it down with a little beer and Worstershire. Here is the rusults!