First off, for those that have not yet embraced the technique of brining, let me say that you have to try it at least once! I still can't believe that after 20+ years of roasting, grilling, baking and frying chicken, I'm just finding out that brining yields an incredibly juicy bird! Last night's menu was chopped/pulled chicken, colby-jack stuffed fatty and some turkey bacon wrapped ABT's stuffed with cajun crab dip and shrimp. The turkey bacon suffered from the higher heat and cooked pretty fast, in turn burning the bacon a bit. The fatty came out great and of course the bird was excellent! Here are a few pics: The first is about 30 mins into the smoke. I forgot to get a pic before everything went in...oops. Next is after the bird rested for a bit...there are a few less ABT's and half the fatty is gone because I got a leeetle hungry and the last of course is after the pulling/chopping took place. I made up a sauce that consisted of: Prepared Barbecue sauce Ketchup Mustard Molasses Brown Sugar Beer Minced Onion Garlic Powder Yummy!