So I picked up the rub at Costco called Baja Rub, it is really tastey and has a lot of nice flavors, and I figured it would make awesome chicken.
Brined two whole chickens in a brine of:
1/4 C Salt
1/3 C Baja Rub
1 C Valentina's Extra Hot hot sauce
1 C Cider Vinegar
1 Quart chicken broth
1 Quart water
Then I butterflied the chickens and doused them with more of the Baja Rub. The pork chops were brined in a mix of buttermilk and tony chacharos creole seasoning.
Fired up the WSM to 225° with a mix of mesquite and hickory (mostly mesquite). Chicken on the bottom and pork up top.
Here are the chops approx. 1 1/2 hrs. into the smoke.
Chops came off after 2 hrs., had to sample a little piece.... and show of the slight smoke ring!
Chicken come off at 2 1/2 hrs. and then got tossed under the broiler in the oven for 4-5 min. to crisp up the skin.... mmmmm!
TIME FOR DINNER!!
(I think I need a bigger plate! )