Did a couple yard Birds and a Pork Butt today. Brined the birds over night one in a basic brine of salt brown sugar and w. sauce. the other one with a cajun lime brine. Rubbed the pork Butt with an all purpose seasoning over night. Smoked all at 225 with hickory. Fired up my gas samker vs my wood smoker do to the weather. Enjoy the pics