50-60*F with 15-20mph winds....had a tough time regulating the temp but we managed. Didn't use a brine just a rub we threw together with what we had in our spices cabinet. Off they went to the PFS Cooked them for about 5 1/2-6hrs between 190-225* degrees over hickory. Took them off at 172*F It was very flavorful and JUICY. The fam enjoyed I know it looks a little on the pink side in the pic but it wasn't. It's just the pic.