Hanging Chicken & Ribs in a Modified vertical smoker for a PBC Style Cook

My attempt to use the PBC method in the Frankenstein,.. Masters of Metal Smoker. Salt Italian dressing Green Bastard Rub Masters of Metal Smoker Kingsford original charcoal Hickory chunks It's just Sauce - for the glaze 2 1/5 hours @ 275 degrees Chicken was done at a 170 degree temp Babybacks were done to the point of cracking in half! LLLL That's right….. done in 2 1/5 hours! This Cook Rocked!!!! \m/ \m/