This past weekend, Mrs. Rivet cleaned out the kitchen freezer and handed me a platter of odds and ends to grill and smoke. Grilled the salmon and chicken with the goat leg on Saturday, and on Sunday, I smoked the chuck roast and CROINK balls (with the fatties) over applewood. Here's the chuck roast and the spicy sausage goods. Took each frozen cranberry, wrapped it into a ball of spicy ground pork, then rolled it in SHOOTERRICK'S COPPERHEAD SNAKE-BITE RUB~ awesome stuff. Wrapped the CROINKS in bacon, then covered them in more SNAKE BITE. The chuck got straight CBP- Onto the SnP smoking mushroom-swiss fatties over applewood. here they are after a while, looking real good! The CROINKS (CRanberry-OINK) were excellent! Better than I could have imagined for a spur-of-the-moment invention. Highly recommended after eating them... The chuck roast was done at 195 F Internal at the SnP, foiled and let rest for about half an hour, fourty-five minutes. Hunger was callin'! I sampled a chunk that fell off~ you can see the missing part closest to the bottom of the pic- The sampled part was outstanding. I pulled the remainder, but there was a section that wasn't pull-able, so I sliced it. No worries, it was a great tasting piece of local beef~ No pics of the evening sammies, forgot to take them during the feasting, sorry. Had a fun weekend cleaning out the freezer and both barbecuing and smoking over two days. Thanks for taking the time to load and look at my work...I appreciate that. May the TBS follow you all wherever you go!