I'm not sure why I'm even bothering to post this, but I'm just excited to smoke my first chicken and I had to tell someone. LOL. I feel like a giddy schoolgirl. I've got my plans to brine Friday and smoke Saturday afternoon for dinner. I'm going to use the Slaughterhouse brine recipe from here with a few minor modifications, brine for 8 hours, dry it, rub it, rest it, and smoke it about 275 until she's done. My MES won't go over 275, so I figured that's a good number and I'll go by IT to tell when it's time to pull it. It's hard not to get ahead of myself. My son's first birthday in at the end of October and being Italian, I was going to have all the family over and make pasta and stuff because that's what we do. But now, I'm actually thinking of doing tri tip and ribs or a butt or something. I'm telling ya people, I got it bad. I just want to smoke all the time. It doesn't help that I spend all day on this site. Smoke 'em if you got 'em.