Been awhile since I've posted anything, and I thought I would post today about my smoker full of chicken and ham from today. I usually do a Beer Can Chicken, but thought while I was in our Texas H-E-B that I'd get a six pack of cheap lemon lime soda . Who knew they have a pineapple soda? Got to try this! I got three fairly good sized roasters (5, 4.5 and 3.5 lb) and set the largest one in (my only) beer butt chicken stand. I pour off about ⅓ of the liquid, open the cans all the way with a can opener. We didn't rub these guys with anything other than seasoned salt figuring the pineapple soda was going to do the trick. When I put these in the smoker, I put the largest bird a little offset so that the other two can sit on the cans, but also lean on the biggest bird which is on the stand. My bottom layer was done. Now, for the top layer. I got an 7.77 lb Ham Butt. I make a little bit of a slurry out of the ingredients I have below (including my new best friend, the pineapple soda) plus brown sugar. I don't really measure, its more like mixing concrete. I want a little bit of a slushy texture to it. I put slits in the ham put and pour and pat the slush over it. What runs off, I pour back into the mixing glass and start all over again. About 1.5 hours into it, I pour some over it again. I put the ham on the top rack and we're ready to rip! I used apple chunks on top of Kingsford briquettes which works best with my MasterForge little smoker. 275 degrees for 3 hours and the ham was up to 160 IT. Didn't even need to poke the chickens, I could tell they were done. Foiled the ham, wrapped it in a towel, stuck it in the cooler. Took the chickens, wrapped them in foil and let them rest while I ate lunch and defrosted my freezer in the RV. Here's the smoked chicken ready for the freezer: Here's the smoked ham: All set for the next couple of months for sammie, salads, casseroles.