Smoking baby backs and whole chicken advice

I will start ribs on pit and them wrap and move to oven

Then throw on the spatchcocked bird and Jack up the temp

It seems the two protein you picked need to be smoked at very different temps. Baby Backs are best smoked at 250-275 and chicken is better at 300-350. Like Rouge said smoke Ribs first at about 250 for 4 hrs, then hold in an oven. Put chicken on at about 325 and smoke for about 1.5-2hrs. Also wouldnt brine chicken it runs the risk of being water logged and mushy.