Planning on doing my first smoke on my new-to-me WSM 18". It'll be a couple racks of baby backs and some bone-in/skin-on chicken breasts. Planning on running with a 2/3 full load of charcoal and some apple wood and maybe a couple hickory. For the ribs, I'll likely do 3-1-1 method at 225*. It's what I've done with my verticle gasser and works for me. For the chicken, I'm lost. Based on what I've read, I plan on brining and then applying a light rub and putting those on around the 3 hour mark when I foil the ribs and letting them go for about 2 hours until they reach 165*.
Does this sound like a reasonable first time approach?
Does this sound like a reasonable first time approach?