We will have the following equipment:
Webber Smokey Mountain 22.5 and a Weber one touch silver 22.5
Here is what we are cooking:
Brisket rubbed with a savory blend with a touch of heat and injected with a butter, broth and savory spice liquid : Mesquite and Cherry in the Weber Smokey Mountain 22.5
Ribs rubed with a maple sugar dry rub: Mesquite and Cherry in the Weber Smokey Mountain 22.5 along with the brisket
Chicken Thighs Rubbed down with a sage and lemon butter: Apple and Maple in the Weber one touch silver 22.5
Beans with kosher beef bacon and molasses: Apple and Maple Weber in the one touch silver 22.5 with the chicken
Please let me know if I am on the right track here or if I am comitting and crimes against BBQ. The mesquite came primarily from the fact that one of my team mates is from Texas and he requested it, but in actuallity he is as clueless as I am. Any and all constructive criticism is appreciated, along with any tips for a newbie are welcome.