Brined the turkey breast for about 8 hours in apple juice, salt, honey and sugar then air dried it in the fridge for about four hours. Put it and two racks of St. Louis style spare ribs on the WSM with three golf ball size chunks of pecan and a foiled clay pot base in the water pan.
I pulled the turkey when it hit 160 and it turned out great, very juicy and just about the right amount of smoke. I'm not sure the apple juice and honey really added anything that a plain old salt, sugar and water based brine accomplishes.
The ribs got a bit darker than I like but tasted great. Pecan is a magical wood.
I don't like fall off the bone ribs and always aim for the elusive bite through finish which I nailed this time and tried to show in the last picture.