post #1 of 1
Thread Starter 

This Easter day I'm smoking a turkey, a chicken two racks  of baby back ribs, a pork loin and a beef brisket, using a mix of apple and hickory;   Brined with a mix of kosher salt and hotter pepper type spices.


When that is all done, will be smoking another chicken, pork loin and a leg of lamb with Maple.  Brined with salt in apple juice.